HACCP: A Basic Understanding DVD
Product Number: WA27210
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High school and up.
Provides basic information concerning Hazard Analysis Critical Control Points (HACCP), a system of process controls required by federal and state government for most areas of the food service industry. Learn how to minimize the risk of contracting and spreading a food-borne illness with focus on the principles and practices of safe, sanitary food handling. Viewers also learn the Chain of Responsibility and the Seven Principles of HACCP. Excellent material for food service curriculums, consumer education, and employee instruction of HACCP standards and processes. Teacher’s resource guide included in CD-ROM format. 40 minutes. Copyright 1997.