DVD
Food Safety/HACCP
32 minutes
| 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
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