Street HACCP | Food safety training program
2000
HACCP stands for Hazard Analysis Critical Control Points, and represents a science-based approach to protecting the health, safety and welfare of Florida's restaurant-going public. Teaches food safety principles and practices in common terms.
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Bibliographic information
Publisher
Florida Division of Hotels and Restaurants
Other Subjects
Hazard analysis and critical control point (food safety system); Food industry and trade; Safety measures
Language
English
Note
developed by the Florida Division of Hotels & Restaurants.
Funding provided through a grant from the Food and Drug Administration
System requirements: Windows 95, 98, ME, NT and 2000; CD-ROM drive; speakers.
Sub Title
a food safety training program
Type
Government Publication; Monographic; Software, Multimedia
Corporate Author
Florida. Division of Hotels and Restaurants.
United States. Food and Drug Administration.
2024-02-27
2025-04-24
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
