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5 Steps to the Safety & Quality of Refrigerated RTE Foods
date:Jul 28, 2016
ncludes all aspects of food processing, sanitation, technology and equipment. Mitchell is a recognized HACCP trainer and expert in HACCP plan design for seafood, meat, poultry, spice, herbs and refrigerated foods. He is also director of the National Coalition of Food Importers Association; chairman of the Microbiological Analytical Chemistry (MAC) Section of ACIL; director of the American Spice Trade Association (ASTA); and former director of both the American Association for Laboratory Accredit

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