Ensuring Safe Food — A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments

Bulletin 901

Authors

Valente B. Alvarez
Associate Professor and State Specialist, The Ohio State University

Winston Bash
Director, Food Industry Center, The Ohio State University

Bill Cornelius
Adjunct Professor and Process Authority, The Ohio State University

Polly Courtney
Assistant Professor, The Ohio State University

Lynn Knipe
Associate Professor and State Specialist, The Ohio State University

Acknowledgments

Donald Barrett, R.S.
Education Training Coordinator, Food Safety Program, The Columbus Health Department

Thomas Jackson, CAE
President/CEO, Ohio Grocers Association

Jim Ward, CFSP
Safety Manager, The Kroger Co.

Communications and Technology

Joy Ann Fischer, Technical Editor
Sandra Born, Graphic Designer
Jodi Miller, Photographer
Beth Sabatino, Web Page
Mitch Moser, Television Producer

Table of Contents | What is HACCP? | Table of Contents