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FTS159
HACCP: A BASIC UNDERSTANDING
Video and Teaching Guide
Explore  this system of process controls required by federal  and state  government  for most areas o the  food  service  industry. Learn  to  minimize  the risk of  chemical,  microbiological and physical  food contamination while focusing on the seven  principles  of HACCP and the chain of responsibility. Important  food-handling  practices  are illustrated: storage,  cooking, keeping food out of the temperature danger zone; preventing cross contamination and practicing good personal hygiene. 32 minutes.

HACCP TRAINING FOR EMPLOYEES

FTS165A 
HACCP TRAINING FOR EMPLOYEES-USDA AWARENESS
Video, Instructor's Guide and 10 Employee Handbooks

FTS165B 
HACCP TRAINING FOR EMPLOYEES-FDA AWARENESS
Video, Instructor's Guide and 10 Employee Handbooks Explaining  the reasons for HACCP and why it's important to  each employee. Using real-life situations, case studies, and specific examples, they show what's expected of employees and how  employees  should deal with specific HACCP issues.  Provides  easy-to-understand definitions of key terms, and an explanation of how  a HACCP  program  is developed and maintained. Each  video  is  15 minutes, and kits are sold separately. 

FTS167
HACCP TRAINING FOR MANAGERS
Video and Implementation Guide
Through industry-specific examples and case studies, it addresses the  seven  HACCP  steps, identifying  critical  control  points, record keeping and documentation, auditing and monitoring. It also explains how HACCP relates to program such as Good  Manufacturing Practices and plant sanitation. 

FTS169
HACCP: YOUR KEY TO SEAFOOD SAFETY
Video
Produced in cooperation with the Alaska Seafood Marketing  Institute, shot on location at several seafood processing plants.  An informative  aid  for all seafood industry  personnel  from  line workers  to  senior  managers and  executives.  An  accompanying pamphlet describes basic HACCP principles. 15 minutes.