TITLE

How the F/S Pros Do It: HACCP Training

AUTHOR(S)
Riell, Howard
PUB. DATE
August 1999
SOURCE
FoodService Director;08/15/99, Vol. 12 Issue 8, p156
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses how food service operators apply the Hazard Analysis Critical Control Point (HACCP) program. Principles of the HACCP process; Explanations from Jorge Hernandez, director of technical education for the National Restaurant Association's Educational Foundation in Chicago, Illinois; Details on the HACCP program of Sodexho Marriott Services.
ACCESSION #
2213166

 

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