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HACCP Curriculum for Bay Mills Community College

Objective

The overall goal of this proposal is to assess training needs of Bay Mills Community College clientele and transfer training techniques focused on HACCP plan development and implementation to Bay Mills instructors. The proposed plan of action will aid reservation facilities in developing and implementing a HACCP-based processing system, assuring product safety for consumers while reducing potential risks to the economic liability of these facilities.

More information

This project will allow for the successful transfer of curriculum and training materials to Bay Mills Community College on a HACCP-based food production system.

Investigators
Kotton, Camille
Institution
Massachusetts General Hospital
Start date
2000
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
99-41560-0790
Categories
Education and Training
Preventive Food Safety Systems