HACCP is a simple food safety system that can eliminate one of the biggest problems in food service: FOODBORNE ILLNESS. Millions of people become sick due to foodborne illness, and nearly ten thousand die from this preventable disease every year.
Each year in the U. S. spends billions of dollars in lost income to medical care, public health investigations, loss business and legal actions.
In some cases, entire industries have been crippled by foodborne illness outbreaks. As a result of this, you as a food service employee may lose wages or even your job.
Foodborne illness is carried or transmitted to people through contaminated food. Some of the most common reasons why food makes people ill are poor personal hygiene, cross contamination, inadequate cooking, improper hot and cold holding, improper cooling, improper storage of leftovers, and inadequate reheating. Problems in these areas can be eliminated by applying the HACCP principles of food safety that you will learn in this training. more...
The U.S. food supply is one of the safest in the world (Crutchfield and Roberts, 2000). In the mid-1990s, however, outbreaks of foodborne illnesses linked to microbial contamination of both domestic and imported produce focused attention on the potential for contamination at the grower and shipper level (Tauxe, 1997) For example, in 1996 the potentially dangerous bacterium Escherichia coli O157:H7 was linked to California lettuce associated with farm-level contamination.
In the same year, a very large foodborne illness
outbreak was linked to imported Guatemalan raspberries contaminated at the farm level with the parasite Cyclospora. The economic impacts of outbreaks made it clear to the produce industry, particularly those sectors associated with contaminated produce, that improved food safety programs were necessary. The U.S. government
also became more involved in produce food safety
at the farm and shipper level.
(International Trade and Food Safety / AER-828)
What it Cost by Outbreak2
E Coli
$516 per case if the person visits a physician.·
$6,922 per case if the person is hospitalized
$4.5 million if the person is hospitalized and dies
Salmonella
$512 per case if the person visits a physician.
$10,412 per case if the person is hospitalized.
$5.4 million if the person is hospitalized and die
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