About 60 percent of all foodborne disease outbreaks in the U.S. are caused by foodservice establishments. To change that figure in a more positive direction, restaurants might take some cues from robust food safety processes required elsewhere. While a Hazard Analysis and Critical Control Points (HACCP) plan is mandatory for many food production facilities, it is voluntary for restaurants – but a Process HACCP plan is tailored to foodservice businesses and could be helpful to establishments struggling with food safety. As a recent Food Safety Magazine report explains, a Process HACCP plan helps define the flow of food preparation in a kitchen for all products, much like the flow of food in a manufacturing facility production line. It includes every recipe from the stage of sourcing ingredients through receiving, storing, preparing and serving them, offering the opportunity to identify and prevent potential hazards at each step – before they become sources of foodborne illness for guests.