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FS Resources: Controlling Food Safety Using the HACCP Approach and Prerequisite Programs

Title

Controlling Food Safety Using the HACCP Approach and Prerequisite Programs

Link

Link

Description

Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing in-house food safety and quality programs.

Year

2001

Author

Richard H. Linton,

Institution or Agency

Purdue University

Specific State

 

Bulletin

y

Video

 

Website

 

Hard Copy

 

Webinar

 

Wholesale

y

Direct Marketer

 

Home-based Vendor

 

Home Gardener

 

Consumer

 

CSA

 

Farmers' Market

 

Introduction

 

Farm History

 

Worker Health

 

Field and Greenhouse Production

 

Harvest/Postharvest

 

Storage and Transport

 

Traceability

 

Documentation

 

Food Safety Audits

 

Rules and Regulations

 

FAQ

 

extResources

y

extIN

y

extIL

 

Importance

 

:

 

Attachments

Created at 9/21/2012 3:48 PM by Wilson, Kenneth N
Last modified at 9/4/2014 3:40 PM by Maynard, Liz