You've heard about it,
You've even read about it,
But what can you do about it? 
Where do you start?
RIGHT HERE!

At Louis Wohl & Sons, food safety and your customer's health is a top priority.  Over half of our sales and technical teams are SERVSAFE Certified, the National Restaurant Association's industry standard in food safety training.  We carry hundreds of items in stock to solve any of your food sanitation or food safety concerns.  In addition, we have a SERVSAFE trainer on staff for all of your personal educational needs.

HACCP (Hazard Analysis Critical Control Points) is a comprehensive program designed to maintain proper sanitation and reduce the risk and presence of food borne illness in food service establishments.  We will thoroughly evaluate your new or existing facility's operation for HACCP compliance.  Following the audit we will work with you and develop a customized HACCP plan to suit your particular establishment.  This plan will help to reduce the risk of food borne illness from the time the first case of lettuce is received at your back door until the time when the last plate is washed.  A variety of techniques ranging from employee training to operational surveillance can be utilized.  

Let us develop and implement the HACCP plan that is right for you!

DID YOU KNOW....
A 1997 study conducted by the International Food Safety Council revealed some pretty startling results regarding consumers' perception of today's food safety:

• 52% of consumers indicated that food safety has become more important to them today than 1 year ago.
• More consumers are currently concerned about food safety than they are about fat or sodium content of the food they are eating.
• 96% of consumers hold restaurants, food processors, and food manufacturers the most responsible for food safety.
• Only 46% of consumers think that restaurants are doing a good job of ensuring a safe food supply.
• Producers and farmers, supermarkets, food processors, and consumers themselves all ranked higher than restaurants in working to ensure a safe food supply.
• 60% of consumers think that restaurant workers are somewhat knowledgeable about food safety;  31% believe they are not knowledgeable; and a mere 7% believe that they are very knowledgeable.