Jon Kimble of Safe Food Alliance joins Food & Facilities to discuss how in today’s food manufacturing environment, basic food safety principles are no longer enough to meet customer and regulatory requirements. Meeting both of those starts with a Hazards Analysis Critical Control Points (HACCP) plan.
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Watch live on the first and third Saturday of each month on CentralValleyTalk.com, where our contributing authors join to expand and update on their quarterly articles--along with the latest from other experts in the field.