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Title:Controlling Food Safety Using the HACCP Approach and Prerequisite Programs
Producer:Purdue University Cooperative Extension Service
Description:Briefly overviews HACCP and answers the questions, what is HACCP, who needs it, and how does it work.
Topic:HACCP
Standards and Guidelines
Audience:Food Processors
Transporters/Distributors
Format/Pub. Year:Brochure
Contact Information:
 Purdue University Cooperative Extension Service
615 West State Street
West Lafayette, IN 47907-4773
Telephone:888-398-4636
Email:extension@purdue.edu
Cost:Free
Avail. Online:http://www.ces.purdue.edu/extmedia/FS/FS-13w.pdf

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.


Last Modified: Apr 11, 2011