Title: Guidelines for Food Distribution Centers Producer: ASI Food Safety Consultants Contact: Cheryl Rich 7625 Page Blvd. St. Louis,, MO 63133 Telephone: 800-477-0778 Fax: 314-727-2563 Format: Manual - 38 pages Date Produced: 2003 Description: These guidelines are a combination of the Good Manufacturing Practices, Hazard Analysis Critical Control Points, and experience. They were devised to enable food distribution centers to set up preventive programs designed to stop problems from happening as well as to identify problems that currently exist. These guidelines and gradings are divided into five sections to enable management to focus on the areas in which improvement is most needed. These sections are: evaluation of existence of food safety programs; pest control; operational methods and personnel practices; maintenance and repair; and cleaning programs. Audience: volunteers, foodservice workers Cost: $15 How To Order: Order from above address. NAL Call Number: TS189.6 A85 1995 Web Address: http://www.asifood.com
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