HAACP For Meat Processors And ServSafe For Food Service Managers

Objective

Two projects will be developed to help managers of small and medium sized meat processing businesses and food service managers understand the moral and legal obligations for the processing of wholesome and safe food.

More information

In the first project, meat processors will be encouraged to implement HACCP by use of demonstration models in small plants and by providing training on HACCP to managers of small and medium-sized businesses. The second project involves training Extension Educators and state Environmental Sanitarians in "ServeSafe" to extend the training and certification to local food service educators.

Investigators

Burson, Dennis

Institution

University of Nebraska - Lincoln

Start date

2000

End date

2000

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

XX-EFSF-0-2700