Each year, 3,000 Americans die from food poisoning. Some die from Listeriosis, a bacterial infection that preys on those with weaker immune systems. Others die of Salmonella, which comes through animal fecal matter. Whatever the cause, there are ways to prevent it. Training methods, such as HACCP certification, ISO 14001 certification, and CMMI certification can all help food service professionals prevent food poisoning.

HACCP certification is the most common. Short for Hazard Awareness Critical Control Point, HACCP certification trains on the best practices for eliminating unsafe materials and procedures from a kitchen. HACCP certification can be combined with Capability Maturity Model Integration, or CMMI Certification, to guide the process across very large organizations.

Complementing HACCP certification is ISO 14001 certification, which covers environmental management. This helps food preparers save on energy. Of course, these are from a family of ISO training certifications, such as ISO 9000 training, and Iso 9001 training.

No one can prevent food poisoning all the time. With proper training, though, such as HACCP certification and others, you can cut down on liability. Making your kitchen as safe as possible protects you, and lets you run business efficiently. Helpful sites.