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The haccp food safety training manual

Call no.:
664.07 PASh
Author:
Length:
xxi, 329 p. ; 28 cm.
Publisher:
Hoboken, N.J.: John Wiley & Sons
Year:
2006
ISBN-ISSN:
0471784486
Type:
Books
Subject:
Copies:
1
Abstract:
A guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system must be used during the preparation and service of meals. Incorporating the most recent rules and regulations of the FDA Model Food Code, this manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. This comprehensive manual provides the training material that all food service operations need to easily use HACCP standards.

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664.07 PASh
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