According to the Centers for Disease Control and Prevention (CDC), about 48 million Americans contract foodborne illnesses every year, with 3,000 cases leading to death. As a result, restaurants and food joints incur substantial costs when victims of food-borne illnesses file lawsuits for food poisoning.
The HACCP classes can help restaurants and hotels overcome costly lawsuits arising from food-borne illnesses. The training will equip restaurant staff with the right skills and resources to prevent mistakes that cause food-borne illnesses. Thus, restaurants and food joints will reduce the likelihood of food-borne illnesses and prevent unplanned expenses.
Here is an overview of HACCP training and why businesses need it.
What Is HACCP Training?
HACCP is an acronym for Hazard Analysis and Critical Control Point. It is a proven management system that ensures food safety by analyzing and controlling hazards that cause food-borne illnesses. Typically, the technique addresses concerns arising from chemical, physical, and biological hazards within the food preparation environment.
The HACCP system oversees how professionals procure, handle, and manage raw materials until consumers get the final product.
To ensure a fully functioning and efficient HACCP system, food handlers require training to help them adhere to the standards of hygienic food production. HACCP classes, therefore, ensure proper management and implementation of the system in an organization.
Targeted participants in an organization include:
- Team members
- Management teams
- Business executives
- Food handlers
- HACCP plan implementers
HACCP training is an accredited course offered by food safety experts from the International HACCP Alliance. Completing the course guarantees participants a certificate that bears the official seal of the International HACCP Alliance.
Why Do Businesses Need HACCP Training?
HACCP is a preventive technique that gives businesses cost-effective food safety control. In addition, HACCP systems facilitate quality control in other aspects of production and management.
Here are the benefits of HACCP classes and certification:
Meeting Legal Obligations
The HACCP system is not a mandatory requirement in the US. However, the FDA enforces and requires food handling businesses to comply with food safety rules and regulations. Additionally, the agency recommends a robust food safety plan for all commercial kitchens.
Some of the regulations include:
- Meat and poultry regulations
- Seafood regulations
- Food and Safety Modernization Act (2011)
Therefore, equipping employees with HACCP skills helps businesses implement the system to remain compliant with all the food safety protocols.
Increase the Quality of Production
Some microorganisms that cause food-borne illnesses are not easily noticeable. Therefore, it is vital to understand and mitigate the factors that favor their survival in the food processing area. The HACCP training covers critical aspects of quality control, such as food testing and determining shelf life.
Food handlers will learn the vital skills to identify and control potential food hazards. By mitigating hazards, an organization will guarantee the safety of the products it offers its clients. Eventually, the organization will keep an excellent record which will boost its public image.
Increased Customer Base
When it comes to food handling, reputation is a critical element. Customers will love a company’s products if they have a hygienic and incredible dining experience. By offering quality and hygienic food, businesses can attract more customers.
HACCP classes can also equip the food-handling staff with skills to focus on food hygiene. As a result, they’ll deliver quality food and increases their customer base.
Prevent Costly Lawsuits
Victims of food poisoning may take legal action against restaurants responsible for the outbreak. Such offenses relating to food hygiene and safety carry hefty fines, besides court litigations that can have far-reaching effects on business profits.
The National Library of Medicine estimates that fast-food restaurants spend up to $1.9 million in litigations arising from food-borne illnesses.
Besides hefty litigations, food-borne illnesses can affect a corporate reputation and attract negative backlash from prospective customers. HACCP techniques help overcome such lawsuits which damage a business’s reputation.
Invest in a Proven System
Since the 1960s, HACCP systems have effectively reduced human error in the workplace. The systems focus on the collaborative efforts of critical stakeholders in the food industry.
From handling raw materials to food processing, and final packaging, the system ensures quality checks that eliminate chances of errors. Additionally, the system readily accommodates any changes in equipment design and production methodologies that ensure restaurants maintain high production standards.
Reduce Production Losses
HACCP classes constitute a robust curriculum, with programs such as Standard Operating Procedures forming the backbone of the course. Using detailed operating procedures, organizations can create efficient manuals for every task.
In addition, production managers can use efficient checklists to ensure food handlers follow the correct procedure during production. Having efficient checks in place implies fewer mistakes and reduced wastage.
Guaranteed Evidence of Safety
Sometimes, malicious customers may wrongly accuse a fast food restaurant of a food-borne outbreak. Having adequate training in HACCP systems enables the staff to show evidence of safe food production.
The system enables the storage and generation of vital data that a business can retrieve to show due diligence in safe food production. Therefore, a restaurant can confidently handle court litigations that may arise from the accusation.
Increase Employee Morale
As previously mentioned, course participants earn a certification that bears an internationally accredited seal. Employees who earn international recognition for food safety will feel motivated to continue delivering a great customer experience. In a nutshell, the HACCP seal symbolizes that an organization values food safety and hygiene.
How Can an Organization Get HACCP Certification?
A HACCP Certification is an official document affirming that a food processing joint or manufacturer has and implements an effective HACCP Plan. As a requirement, the plan should have the required manuals and procedures highlighting how to identify, analyze, and monitor potential hazards in the food industry.
Before obtaining certification, a food safety auditor will review the business through an audit. The audit may last a few days, depending on the size of the business. In addition to the required documents, the auditor will ascertain if the food handling staff has the proper training to implement the HACCP plan.