On the Receiving End

Riell, Howard
May 2006
FoodService Director;5/15/2006, Vol. 19 Issue 5, p58
Trade Publication
The article presents information on the Hazard Analysis Critical Control Point (HACCP), an approach to ensure food safety. All elements of HACCP amount to a system of thinking about things and not a set of rules. Putting food away promptly so as not to violate time-and-temperature guidelines is the most important thing. INSET: Key HACCP Points for School Foodservice.


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