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

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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British Universities Film & Video Council