TITLE

The real test for HACCP: `Making food-safety part of the culture.'

AUTHOR(S)
Reill, Howard
PUB. DATE
February 1998
SOURCE
FoodService Director;02/15/98, Vol. 11 Issue 2, p144
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the implementation of Hazard Analysis Critical Control Point (HACCP) training within the food industry in the United States. Function of the training program; Information on implementation of HACCP program at Wood Company in Allentown, Pennsylvania; Comments form Jorge Hernandez, food safety services manager at Chicago-based Educational Foundation of the National Restaurant Assocation. INSET: NRA says: `Put HACCP into the daily routine'.
ACCESSION #
268933

 

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