With 600 million people around the world affected by contaminated food each year, it’s crucial for food manufacturers to have a Hazard Analysis Critical Control Point (HACCP) plan in place to help prevent contamination.
It's also essential for production facilities to ensure they're working with vendors and suppliers that are HACCP-compliant. Knowing that products, equipment and even uniforms are handled and monitored properly guarantees that contamination risks aren’t being passed along to the food supply.
