Hazard Analysis and Critical Control Points (HACCP) plans are the backbone of any food safety program. They prioritize and control potential hazards in food production for the entire food supply chain.

Most consumers are generally confident food manufacturers are taking every possible precaution to ensure the safety of the food they put on their tables. Inspections, regulations, and best practices can go a long way to keeping foods safe. But one of the biggest threats remains from within.

America benefits from one of the safest food sources in the world. But what does it take to keep it that way? At the end of the day, it all comes down to people, especially the certified Preventive Controls Qualified Individual (PCQI).