Title: Reading and Additional Resources: Week 2
Course: RSC_FST1200_CANVASCOURSE > Section: Week 2

Read Chapters 2 & 3: Prerequisites to HACCP and Sanitation and SSOP.

Go through the GMA Facility Design checklist. It is an excellent source to help food professionals ensure the sanitary design of their facilities.

Many colleges have extension services that offer educational material to businesses and the public. Read a model SSOP for a meat processing plant from the Ohio State University.