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HACCP In Action:  Food Safety Case Studies - DVD

Item #: MD-40249
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Description 

The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed in depth. Topics include major types of hazards, food handler health and hygiene, cross-contamination, and hygiene issues related to both environmental conditions and food preparation. Case studies are featured. This DVD is subtitled.
ISBN UPC: 9781608257751
Format: DVD
Copyright: 2005
Length: 28 minutes

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