Course: WVA 102 Food Preservation Methods

Reading

(1/2)
On Cooking

In this reading section of the reading assignment, students will gain an understanding of Hazard Analysis Critical Control points. Please review all information in Chapter 2 from your On-Cooking textbook. Please pay special attention to the information regarding sanitation and micro organisms as it relates to HAACCP. Issues regarding sanitation and food safety are very important factors in ensuring the health and well being of all consumers.

Please read and review Chapter 2 in the On Cooking text about food safety and sanitation focusing specifically on HAACCP.