The relation of a HACCP program to disease outbreak indicates a negative correlation. For example, a critical control point (CCP) would identify a hazard twice as fast as compared to a production process that lacks the CCP. As such, with CCP, disease outbreak reduced by half, without CCP, disease outbreak doubles.
A HACCP program may entail setting minimum limits for the following parameters; temperature, time, and sanitization. A CCP may entail refrigeration, boiling, and ingredient composition (“Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods a Manual for the Eastern Mediterranean Region”). If the critical control points are established in the fast food restaurant, the HACCP will be successful; hence, reducing disease outbreak by approximately half of the initial. In addition, the staff ought to uphold minimum hygienic standards such as having several uniforms, sanitizing hands before handling food, and wearing appropriate headgear to avoid contamination.
Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods a Manual for the Eastern Mediterranean Region. Cairo: World Health Organization, Regional Office for the Eastern Mediterranean, 2008.