HACCP: Hazard Analysis and Critical Control Points
- Category Nutrition Services
- Authors Art Dunham
Full - 23 minutes
This version is designed to provide college food service staff members with an introduction to HACCP.
- Full - 23 minutes
This course is designed to provide food service staff members with an introduction to Hazard Analysis Critical Control Point (HACCP) in the kitchen. This course covers the definition of HACCP, hazard analysis and food preparation, critical control points and critical limits, and recordkeeping and verification.