CHICAGO -- HACCP is do-able for retailers large and small -- and better be done, if companies expect to be able to market safe, fresh food in their stores. That was the message delivered by Fred Reimers, the corporate sanitarian at H-E-B Grocery Co., San Antonio. Reimers outlined a practical approach to Hazard Analysis Critical Control Points programs at the store level in a workshop at the Food Marketing Institute annual convention here. Reimers presented a compelling case for ...
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