This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen.
Consumer Control Points are critical points when foods are susceptible to contamination from foodborne pathogens. When it comes to food safety YOU control these points...
Food Safety information for consumers, educators, and those working in the food service industry. The information is based on recommendations found in Food Code 2009. Food Code 2009 represents the most recent science-based information about good food safety.
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