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Seafood HACCP Compendium

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


Sea Grant

Updated: 07/18/07

Update Log

Pamela D. Tom, SeafoodNIC Director
Background profile

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue, Davis, CA 95616

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