Despite heightened media attention and a tendency to focus on the unusual, the public, regulatory communities, foodservice industry and academia must continuously develop better food safety systems. The goal must be to absolutely ensure safe food from farm to fork. Hazard Analysis Critical Control Point, or HACCP, may be the answer and is increasingly being used in the foodservice industry. In an effort to help clarify the alleged food safety problem, The Centers for Disease Control and ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.