ACKNOWLEDGEMENTS

The three documents, 1) Retail Food Operations HACCP-TQM Technical Guidelines, 2) Retail Food Operations Policies, Procedures, and Standards Manual, and 3) Retail Food Process Controls that Assure Hazards Are At a Tolerable Level, are the collaborative result of writing and editing by members of the IAFP Retail Food Safety and Quality Professional Development Group at the time of this edition.


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