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HACCP in action [videorecording] : food safety case studies.

Contributor(s): Publication details: Bendigo, Vic. : Video Education Australasia, 2005.Description: 1 videodisc (28 min.) : sd., col. ; 4 3/4 inSubject(s): DDC classification:
  • 363.7296 HAC
Production credits:
  • Director, Zane Lovitt ; writer & producer, Richard Leigh; executive producer, Mark McAuliffe.
Summary: The HACCP system - Hazard Analysis Critical Control Points was develop in the 1960s in the US and was used in the NASA space program. This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe. Throughout this program the seven principles that all food workplaces should implement as part of their food Safety Program are discussed.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Media Resources Taylor's Library-TU 363.7296 HAC (Browse shelf(Opens below)) 1 Available SCAFS,70006,02,GR 1001011363

Director, Zane Lovitt ; writer & producer, Richard Leigh; executive producer, Mark McAuliffe.

The HACCP system - Hazard Analysis Critical Control Points was develop in the 1960s in the US and was used in the NASA space program. This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe. Throughout this program the seven principles that all food workplaces should implement as part of their food Safety Program are discussed.

DVD.