How do food manufacturers use hazard analysis and critical control point (HACCP) plans to protect consumers?
According to the Centers for Disease Control and Prevention, one in six Americans get sick from foodborne illness every year. The FDA requires food production facilities to have a written preventive controls plan and prefers a Hazard Analysis and Critical Control Point (HACCP) plan. What is an HACCP plan? Why is it important? How does… [Read More]