- Quantity of product Bloodborne Pathogens For Cafeteria Employees: Safety Behind The Lines - Handbook can not be less than 10
Foodborne Illness Prevention: HACCP Principles - Handbook
Most food contamination and food poisoning is caused by poor or improper handling procedures and techniques.’This program encourages your personnel to use a systemic food safety program that is designed to reduce risk of food illness.
HACCP food safety plan directed by USDA
Flow diagrams and documenting hazards
Monitoring procedures and corrective actions
Proper cleaning, sanitation and recording techniques
For handbooks, the minimum order is 10 items.
|Dimensions||8.5 × 5.5 × .05 in|