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
Sponsor
Distributor
- Name
Videotel International
- 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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