Sanitation Control Procedures Course Power Point Slides
Developed by the National Seafood HACCP Alliance for Training and Education
Introduction
Chapter 1 - Safety of Water
Chapter 1 - Safety of Water (C. Wogee's version)
Chapter 2 - Condition and Cleanliness of Food Contact Surfaces
Chapter 2 - Condition and Cleanliness of Food Contact Surfaces (R. J. Price's version)
Chapter 3 - Prevention of Cross-Contamination
Chapter 4 - Maintenance of Hand Washing, Hand Sanitizing, and Toilet Facilities
Chapter 5 - Protection from Adulterants
Chapter 5 - Protection from Adulterants (C. Wogee's version)
Chapter 6 - Proper Labeling, Storage and Use of Toxic Compounds
Chapter 7 - Control of Employee Health Conditions
Chapter 8 - Exclusion of Pests
Contributors:
Robert J. Price, Extension Specialist - Seafood Products, University of California, Davis
Christopher Wogee, Regional Administrator, California Department of Health Services
 |
Updated: 07/18/07 Update Log |
Pamela D. Tom,
SeafoodNIC Director Sea Grant Extension Program |
Mailing List | Search SeafoodNIC |  |