The Food and Drug Administration (FDA) has a straightforward, albeit complicated, purpose: protecting and promoting public health. In order to successfully live up to this mandate, this government agency must conduct wide-ranging investigations to better understand areas for improvement. As such, the FDA has recently released a study that analyzes the occurrence of foodborne illness risk factors.
Reducing Foodborne Illness Risk Factors
Join us on December 12, 2018, with Cathy Crawford, President of HACCP Consulting Group, where she will review in-detail the recent study and the relationship between proper food safety training, digital food safety, and reduced foodborne illness risk factors. Register now!
In this webinar, Cathy will discuss the FDA’s findings as it relates to the entire food chain. The ten-year study covers initial findings from data collected in 2013-2014, and act as a baseline for subsequent data collections occurring in 2015, 2019, and 2023.
Help Wanted: Food Protection Managers
The FDA has identified on-site food protection managers as key to successful food safety strategies. Proper training is mandatory for any food service organization, but it requires a certified manager to ensure that these training procedures are being implemented. Despite the simplicity in training requirements, employees are much more likely to follow best practices if a manager is available to enforce these requirements, and provide context to employee expectations.
Food Safety Management Systems (FSMS)
In addition to food protection managers, food safety management systems (FSMS) are incredibly significant in reducing the number of out of compliance items at any organization. In its findings, the FDA concluded that food service organizations without robust FSMS’s have 3x the amount of out-of-compliance items. Implementing digital food safety can drastically improve compliance.
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