There is a looming unspoken food safety crisis in the restaurant business, caused because there is a lack of education and enforcement of important principles within the weakest link in the chain: the entry-level server.
Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.