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Efficacy of HACCP-Based Food Handling Training Program for Front-Line Foodservice Workers: A Report on a Collaborative Work Between Regulatory Agencies and Academia

Autor: Jim Bloom, Sandra Atwood, John Salazar, Hea-Ran Lee Ashraf, Dave Blaise

Publikováno v: Journal of Culinary Science & Technology. 6:63-76

This article reports collaborative HACCP training project by academicians and regulatory officials in an anticipation of HACCP implementation in foodservice establishments in Illinois. The team developed an HACCP-based safe food-handling training kit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5dd7ca6fc2e66178919ec3ae5a0cefc
https://doi.org/10.1080/15428050701884204

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