What is Food-Borne Illness?
The official definition of a food-borne disease outbreak is when two or more cases of a similar illness result from eating a common food. Each year in the United States between 6.5 to 33 million cases of illness are attributed to food-borne illness and 9,000 people die as the result. The cost of these illnesses is estimated at tens of billions of dollars. Most food-borne diseases are mild and usually go unreported. Many people who think they had the 24-hr flu most likely had a case of food-borne illness. For high risk populations such as young children, the elderly, pregnant women, and people with compromised immune systems and chronic disease, food-borne illness can be life threatening. Symptoms and their duration can vary depending on the type of organism or toxin eaten. Symptoms include nausea, vomiting, diarrhea, headache, muscle aches, dizziness, tiredness, weakness, and fever.
HACCP Builder's complete prevention based Food Safety Management System addresses these issues, and goes beyond track and trace - because there is much more to HACCP then just track and trace - there is prevention (see S.510.ES). All updates to the HACCP Builder Food Safety Management System product lines are included with your subscription - so, there is no need to worry about upgrades! HACCP Builder's system automatically assigns all CCP's, CP's, biological, chemical, and physical hazards.
Please take some time and browse our website to learn more about the HACCP Builder HACCP based Food Safety Management System. Together, with our clients, we deliver simplicity, efficiency, compliance and, most of all, Food Safety.
|Ohio University Testimonial
"HACCP builder has been an excellent investment for the culinary services team here at Ohio University. We have over 3500 recipes and the time savings that the software provided in developing the HACCP plan was substantial. The company’s customer service is outstanding, much more than I would have expected with an internet based software program. There were a few suggestions that we had to make the program more applicable to a university culinary program and how we use the software-the development team has jumped on those suggestions and has made advances to address those issues for us. The program’s value is worth much more than the cost, I would buy it again in a heartbeat." Rosanna Nelson, Ohio University
American Baker Association
Food Safety Connect
Food Safety Magazine
FSMA - FDA
Meat & Poultry