The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed in depth. Topics include major types of hazards, food handler health and hygiene, cross-contamination, and hygiene issues related to both environmental conditions and food preparation. Case studies are featured.

Encoded with permission for digital streaming by Infobase on Aug. 19, 2009. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Importance of Food Safety (2:50) -- Food Safety Factors (3:20) -- Food Safety Protocols in Action (5:05) -- Food Safety Case Studies (4:09) -- Food Safety Protocols in a Restaurant (5:42) -- Restaurant Food Safety Factors (4:59) -- Importance of Food Safety System (1:00).