HACCP: A Plan for Food Safety

This program looks at why having a Hazard Analysis and Critical Control Points (HACCP) plan in place is a necessity to protect consumers from disease and your organization from negative publicity. It will help your employees understand why it is critical to follow the plan because one decision to bypass safety could cause serious illness or even death.

2010, 23 minutes.

Availability: In Stock
Format: DVD
Language: English, Spanish, and Portuguese

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