As a pharmacist, you’re already meticulous about the human factors that can affect a patient’s medication. Double-checking prescriptions, measuring dosages with care, and confirming the patient’s identity are all second nature to you. You probably also follow the general CDC guidelines about storing medications to keep them safe and effective. You keep vaccines in the refrigerator, for instance, and hope that...
Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.
YOUR HACCP PLAN: A TOP-DOWN PRIORITY
A HACCP food safety plan is a best practice for all large-scale food services and restaurant chains. These days, when multiple product recalls worry consumers, it’s good insurance to develop a program to protect your company. It all starts with a firm commitment by top management to producing safe food and training employees to ensure it.
According to the USDA, 70% of consumers think thatfood tastes better or of higher quality if it is labeled organic. But, is it actually better for you just because it says ‘organic’ on the packaging?
FOOD WITH INTEGRITY: DON’T LEARN THE HARD WAY.
In 2016, Chipotle’s famous tagline, “Food with Integrity,” sounded more like famous last words—even after many years of success. That’s what happens when outbreaks of E. coli, salmonella, and norovirus at your restaurant make front-page national headlines.
In the food industry, there are many regulations in place to ensure the safety of food for consumers. These regulations are important to follow from farm to fork.
