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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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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

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