In the food industry, there’s one aspect that’s more important than any other: the safety of your customers. Without customers to consume the food that you produce, process, transport, or serve, you won’t last long. In fact, you won’t have an industry at all.
Just one customer getting sick from contaminated food can seriously harm a business’s reputation and its bottom line. More than one customer? It could be the end of your business as you know it. However, with food production and handling being an intricate and complicated process, with so many potential hazards and so many things that can go wrong, how can you possibly regulate what happens?
The answer is Hazard Analysis and Critical Control Points, or HACCP. Instead of focusing on and inspecting the end result—which is time-consuming and impractical—HACCP identifies where problems could arise along the entire food production chain and attempts to prevent (or mitigate) them right then and there. In other words, it says that if every step is free from contamination, the end product will automatically be too.
HACCP is such an important part of a safe and healthy food industry that the FDA and many local authorities require any businesses handling food to implement their own HACCP program and strictly comply with it. As a very effective tool in ensuring both your customers and your company stay healthy, it’s easy to see why.
To help your business take steps toward compliance, we’ve prepared this infographic guide. Read on to find out how HACCP affects you. For more information on how Prudential Overall Supply helps enable safety in the food industry, contact us at (800) 767-5536 today!