Haccp: Hazard Analysis and Critical Control Points

Synopsis
A video-based training package explaining the processes of hazard analysis and the identification of critical control points in the catering industry. It focuses on seven key issues: purchase, receipt of raw materials, storage of raw materials, bacterial contamination, preparation and serving of uncooked dishes, preparation of cooked dishes to be served hot or cold, and cook-chill.
Language
English
Country
Great Britain
Medium
Video; Videocassette. Standard formats. col. ? min.
Year of production
1995
Availability
Sale; £295.00 (+VAT +p&p)
Documentation
Staff in catering.
Subjects
Health & safety
Keywords
catering industry; food hygiene

Production Company

Name

Videotel Productions

Sponsor

Name

Chartered Institute of Environmental Health

Distributor

Name

Videotel International

Email
mail@videotelmail.com
Web
http://www.videotel.co.uk/ External site opens in new window
Phone
020 7299 1800
Fax
020 7299 1818
Address
84 Newman Street
London
W1T 3EU
Notes
Originally a maker and distributor of training products for the marine industry, focusing on onboard training, shipping and legislation. The range has extended to include specialist programmes for oil, gas and chemical tankers, containers, refrigerated cargo, passenger and RO-RO ships, offshore operations, pilots, surveyors, port and terminal operators. Sale in a range of formats including DVD and video-on-demand.

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