Food Service and Distribution - HACCP Overview, PS4 eLesson

Every year, about 76 million people in the United States become ill from pathogens in food. That’s about one in every three people. Although most foodborne infections go undiagnosed and unreported, the Centers for Disease Control and Prevention (CDC) does provide this estimate. Note that these figures do NOT include the additional instances where people find foreign objects or other materials in their food. These numbers would be even higher if the Food and Drug Administration had not adopted a food safety program developed in the late 1950s for astronauts. That program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process involved with converting raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or “HACCP.”

Language

English

Estimated Time

38 min

CEU Credits

0.00

Price

$24.95 per seat

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