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DVD
Food Safety/HACCP
32 minutes
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HACCP
A Basic Understanding
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Explore applications for Hazard Analysis Critical Control Points (HACCP), a system of process
controls required by federal and state governments for most areas of the food processing and service industry.
Learn to minimize the risk of chemical, microbiological, and physical food contamination while
focusing on the seven principles of HACCP and the chain of responsibility. Important food-handling practices are
illustrated, including storing, cooking, keeping food out of the temperature danger zone, preventing
cross-contamination and practicing good personal hygiene.
$89.00
Supplement included
Collaborator (s):
Dennis Robinson
Mark Miller, Ph.D., Texas Tech University
Production Coordinator (s):
Micah Butler, Jay Hoes
More from CEV Multimedia on Food Safety.
- CULINARY, Meat Cooking Techniques
- FOOD SAFETY, DVD
- FOOD SAFETY, Educators Kit
- FOOD SAFETY, Fish and Shellfish Safety
- FOOD SAFETY, Introduction to Food-borne Illness
- FOOD SAFETY, Irradiation
- FOOD SAFETY, Protecting At Risk Populations
- FOOD SAFETY, Red Meat and Poultry
- FOOD SAFETY, & Sanitation
- FOOD SAFETY, Understanding Food-borne Pathogens
- FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?
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