HACCP: Managing Food Safety Hazards at the Retail Level
NEHA’s HACCP training materials were created to meet the growing demands on the food service industry to look at risk factors affecting food safety. The HACCP approach to food safety addresses the analysis and control of biological, chemical, and physical hazards through active managerial control within the retail establishment. HACCP: Managing Food Safety Hazards at the Retail Level will walk a food manager step-by-step through creating a workable HACCP plan, as well as prepare individuals for NEHA’s Certified HACCP Manager exam. This book is also a recommended study reference for NEHA's CP-FS exam.
For more information please contact Trisha Bramwell, firstname.lastname@example.org, 303.802.2166