EDIS (Aug 2007)
Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps
Abstract
FSHN07-01, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Department of Food Science and Human Nutrition, June 2007. Current on EDIS through to February 2021.