23 24 25 26 27 28 29 30 31 Prepared by: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Extension Specialist and Amanda Henderson, B.S. Department of Food, Nutrition, and Packaging Sciences Clemson University, Clemson, SC 29634 The material in this workbook is based upon work supported by the SC Department of Education. For more information, contact Dr. Angela Fraser at 864.656.3652 or at . © 2010 Clemson University. These materials are protected by United States copyright law and may not be reproduced, distributed, transmitted, displayed or published without the express prior written permission of Clemson University. The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer. Revised August 7, 2013
23 24 25 26 27 28 29 30 31 Prepared by: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Extension Specialist and Amanda Henderson, B.S. Department of Food, Nutrition, and Packaging Sciences Clemson University, Clemson, SC 29634 The material in this workbook is based upon work supported by the SC Department of Education. For more information, contact Dr. Angela Fraser at 864.656.3652 or at . © 2010 Clemson University. These materials are protected by United States copyright law and may not be reproduced, distributed, transmitted, displayed or published without the express prior written permission of Clemson University. The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer. Revised August 7, 2013
SC%20SCHOOL%20HACCP%20--%20Training%20Manual%204%20hours.%20Revised%208-7-13%20LF.docx