John has worked in the food industry for the past 20 years. He strives to reduce instances of foodborne illness. He recently adopted , an inspection system that reduces the risk of safety hazards in foods.

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07-07-2022
Health

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John has worked in the food industry for the past 20 years. He strives to reduce instances of foodborne illness. He recently adopted , an inspection system that reduces the risk of safety hazards in foods.

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A system he could have used is the HACCP, Hazard analysis and critical control points.

Hazard analysis and critical control points

HACCP, or Hazard Analysis and Critical Control Points, is a methodical preventative approach to food safety that looks for biological, chemical, and physical risks in manufacturing processes that could lead to dangerous final products and develops countermeasures to lower these risks to a safe level.
By doing so, HACCP focuses on preventing risks rather than checking for their impact after the fact on final goods.
The HACCP system can be applied at all points throughout the food supply chain, from food preparation and production to packaging and distribution.
In order to ensure the safety of food and safeguard public health, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) mandate HACCP systems for juice and meat.

HACCP is an effective inspection system that reduces the risk of hazards in foods.

Learn more about safety hazards here:

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