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HACCP Curriculum for Bay Mills Community College

Investigators
Kotton, Camille
Institutions
Massachusetts General Hospital
Start date
2000
End date
2000
Objective
The overall goal of this proposal is to assess training needs of Bay Mills Community College clientele and transfer training techniques focused on HACCP plan development and implementation to Bay Mills instructors. The proposed plan of action will aid reservation facilities in developing and implementing a HACCP-based processing system, assuring product safety for consumers while reducing potential risks to the economic liability of these facilities.
More information
This project will allow for the successful transfer of curriculum and training materials to Bay Mills Community College on a HACCP-based food production system.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
99-41560-0790
Categories
Food Defense and Integrity
Risk Assessment, Management, and Communication