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Item #: CEV-0681
Our Price: $89.00
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Explore applications for 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 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: storage, cooking, keeping food out of the temperature danger zone, preventing cross contamination, and practicing good personal hygiene. In a video-directed scenario, students identify critical control points and determine areas of possible contamination.
ISBN UPC: 9781595356970
Format: DVD
Author: CEV
Copyright: 1997
Length: 40 minutes


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