Globally, the World Health Organisation estimates that, every year, roughly 600 million people get sick from a foodborne illness, and 420,000 of those illnesses lead to death.
In response to this growing problem, which is exacerbated slightly by the globalization of the F&B industry, the internationally recognized Hazard Analysis Critical Control Point (HACCP) regulations were created.
The system emphasizes the “Three C’s”: care, custody and control. Keeping track of each of the elements of the HACCP regulations can be cumbersome and can eat into employee hours. Our white paper on how tech can help with HACCP compliance discusses the tools you may need, and why they are valuable to your organization.