Proper temperature control helps keep food safe and prevents food hazards (including foodborne illness!). This technical guideline explains the Hazard Critical Control Points (HACCP) program.
Published on: August 30, 2021
G4G Technical Guidelines: Hazard Analysis Critical Control Points (HACCP), A-G-32
I will apply this content to make meaningful changes in my life.
I will apply this content to make a meaningful impact on the lives of others.
What are your top tips for staying mission-ready? Let us know if you'd like to be featured in the HPRC Blog!
Or do you have other feedback? Email us at HPRC@usuhs.edu.