TITLE

On the Receiving End

AUTHOR(S)
Riell, Howard
PUB. DATE
May 2006
SOURCE
FoodService Director;5/15/2006, Vol. 19 Issue 5, p58
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
21201283

 

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