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

Contributor(s): Leigh, Richard | Lovitt, Zane | McAuliffe, Mark | Video Education Australasia.
Publisher: Bendigo, Vic. : Video Education Australasia, 2005Description: 1 videodisc (28 min.) : sd., col. ; 4 3/4 in.Subject(s): Food industry and trade -- Quality control | Hazard Analysis and Critical Control Point (Food safety system) | Food -- StandardsDDC classification: 363.7296
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Media Resources Taylor's Library-TU
363.7296 HAC (Browse shelf) 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.