SCP Training Manual
Plus! provides a supplement to the training manual for the Seafood HACCP
Alliance course "Sanitation Control Procedures for Processing Fish and
Fishery Products". This supplemental information is arranged according
to the eight chapters of the manual.
|
Chapter
1
|
Safety Of
Water
|
|
Chapter
2
|
Condition
And Cleanliness Of Food Contact Surfaces
|
|
Chapter
3
|
Prevention
Of Cross Contamination
|
|
Chapter 4
|
Maintenance
Of Hand Washing, Hand Sanitizing, And Toilet Facilities
|
|
Chapter 5
|
Protection
Of Food From Adulterants
|
|
Chapter 6
|
Proper Labeling,
Storage, And Use Of Toxic Compounds
|
|
Chapter 7
|
Control Of
Employee Health Conditions
|
|
Chapter
8
|
Exclusion
Of Pests
|
