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HACCP in Your School

By: Angie Fraser, Benjamin Chapman, Audrey Kreske, Michael Waldvogel, Patricia Alder

This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools to reduce the likelihood of foodborne illness by handling food safely from the time it is received until the time it is served.

Keeping Food Safe to Eat at Home

By: Angie Fraser, Carol Mitchell, Susan Condlin, Julia Nunnery

Foodborne illness is nearly 100 percent preventable if food is handled safely from the time it is purchased until the time it is served. Read this publication to find out what you can do to keep food safe to eat at home.