Objective
This project will train state and local environment health officials in hazard analysis and critical control point methodology.The overall goal will be for these professionals to train and assist food service managers in the implementation of HACCP in their operations. Additionally, cottage food production personnel will be instructed in the use of HACCP.
Investigators
Beattie, Samuel
Institution
North Dakota State University
Start date
2000
End date
2000
Funding Source
Project number
XX-EFSF-0-3400
Categories