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Food and Drug Administration / Food safety / Hazard analysis / Hazard analysis and critical control points / Process management / Prevention / Food / Safety / Management / Hygiene


Mayfield High School HACCP Case Study An example of how HACCP principles are applied Prepared by: Jeannie Sneed, PhD, RD, SFNS, CFSP
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Document Date: 2009-02-12 10:08:06

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File Size: 1,87 MB

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City

LeBaron Hall Ames / /

Company

Institution Management / /

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Facility

Institution Management Iowa State University / Iowa State University / Diorio’s Bakery / National Food Service Management Institute / Hall Ames / CFSP Hotel / Casseroles Baked Beans Green Bean Casserole Cold Sandwiches Deli Ham Sandwich Deli / /

IndustryTerm

food items / frozen potato products / satellite schools / food production / Food flow diagrams / food safety / manufacturing practices / satellite kitchens / food flow / catering services / food safety orientation handout / food products / food groupings / bread products / chemicals / food / /

OperatingSystem

Nachos / /

Organization

Mayfield High School / Mayfield Community School District / Department of Inspections / Iowa State University / Mayfield High School School District Mayfield Community School District / National Food Service Management Institute / /

Person

Cauliflower Celery Lettuce / Dan Henroid / Jeannie Sneed / /

Position

satellite supervisor / lunch clerk/cashier / food service director / Manager Self-Inspection Checklist / delivery coordinator / representative / General / kitchen manager / head / foodservice director and department secretary / Registered Sanitarian / /

ProvinceOrState

Iowa / /

SocialTag