'Southwestern foods have grown in popularity, providing opportunities for small-scale operators to produce, process and market regional favorites. Learn how to prevent your product from causing foodborne illness by applying the food safety system known as Hazard Analysis Critical Control Points (HACCP). This project was made possible by a grant from the USDA Food Safety and Quality Initiative, project EFSF-0-3100. Purchase DVD copies of this series at: http://mediaproductions.nmsu.edu ©1998 NMSU Board of Regents. All Rights Reserved. Produced by NMSU Media Productions'
Tags: new , Food , small , Business , university , Mexico , Safety , média , usda , productions , State , nmsu , processing , HACCP
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