While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The sample plans, Standard Operating Procedures, and prerequisite programs documents are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.
Summer short courses for Iowa school foodservice managers. Co-sponsored by the Iowa Department of Education and ISU Extension and Outreach.
A self-guided training program for foodservice managers and supervisors interested in ways to motivate employees to follow safe food handling procedures.