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From Wright Publications. These executives are responsible for the serving, harvesting, processing, packaging, shipping or display of food and adhering to new federal food guidelines. They have inquired or purchased books, manuals, videos or attended seminars and conferences on the new USDA and FDA regulations concerning pathogens, pesticides, bacteria or contamination of food.
These are industry executives in agriculture, livestock, fishing, dairy, etc. who are responsible for adhering to federal guidelines.
Titles include: "Better Food Handling & Preparation", "Establishing the Hazardous Analysis Critical Control Points (HACCP) program", "The New Federal Guidelines", "Basic Contamination Elimination" and "How & Where Contamination Occurs" |
