Haccp Food Safety Management For Restaurants Catering

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2.77 GB | 00:23:21 | mp4 | 1920X1080 | 16:9
Genre:eLearning |Language:English

Files Included :
1 - Introduction to HACCP (245.77 MB)
2 - HACCP and Food Safety Laws (205.56 MB)
3 - Food Safety Laws (47.45 MB)
4 - Food Safety Hazards in HACCP (109.63 MB)
5 - Allergenic Hazards in HACCP (203.89 MB)
6 - How to Prevent Food Hazard (51.43 MB)
7 - HACCP Prerequisite Programs (369.12 MB)
8 - How to Develop A HACCP Plan (132.29 MB)
9 - Introduction to TACCP and VACCP (133.86 MB)
10 - Principle 1 Hazard Analysis (109.55 MB)
11 - Principle 2 Establish Critical Control Points (302.42 MB)
12 - Principle 3 Establish Critical Limits (104.52 MB)
13 - Principle 4 Monitoring Critical Control Points (144.48 MB)
14 - Principle 5 Establish Corrective Actions (209.45 MB)
15 - Principle 6 Verification and Validation of HACCP (106.71 MB)
16 - Principle 7 Establish Documentation (98.12 MB)
17 - Implementing the HACCP System (159.51 MB)
18 - Control Measures for Food Hazard (103.73 MB)]
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