According to the CDC, approximately one out of six Americans are diagnosed with foodborne diseases each year. Out of this, about 128,000 are hospitalized, and as many as 3,000 lose their lives.

These sorry statistics show why food safety is paramount and why more effort should be put into reducing raw material contamination, improving storage standards, and putting better controls on food preparation and distribution. A good place to start is by implementing a properly thought-out hazard analysis and critical control point (HACCP) system.

Unfortunately, most food enterprises still don’t truly understand the importance of having an organized HACCP plan in place. For others, the lack of funding, time, and expertise stops them from being fully HACCP-compliant.

In this guide, we take a look at five common HACCP shortages and effective strategies your food establishment can use to address them. Let’s dive in!

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