HACCP: Basic Understanding
(CEV - Multimedia, 2004), 32 mins, 32 page(s)
Details
- Abstract / Summary
- This DVD explores applications for Hazard Analysis Critical Control Points (HACCP) in the food service industry. It teaches how to minimize the risks of chemical, microbiological, and physical food contamination and outlines the seven principles of HACCP.
- Field of Interest
- Cooking
- Copyright Message
- Copyright © by CEV - Multimedia
- Duration
- 32 mins
- Format
- DVD
- Page Count
- 32
- Publisher
- CEV - Multimedia
- Release Date
- 2004
- Subject
- Cooking, Personal Interest
