H.A.C.C.P. manual for training school food service personnel | HACCP manual for training school food service personnel | Hazard analysis critical control point
1997
This material is designed to be used as a training tool to teach good food handling practices to new food service workers. May also be used in the kitchen as a recipe to be followed through the preparation of a food product. It follows the typical step-by-step procedure used currently to create a finished product. In addition, provides a history for each food item and allows health department staff to view a detailed record of how the food was prepared, cooked, cooled, reheated and served.
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Эту запись предоставил National Agricultural Library