Textbook
Food Safety/HACCP
Paperback, 80 pages

The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.

Incorporating the most recent rules and regulations of the 2005 FDA Food Code, this helpful manual clearly uses the five points of a star to illustrate major elements that encompass a successful HACCP system in a foodservice operation:

• Master prerequisite programs.
• Food defense.
• Evaluate hazards and critical control points to create a HACCP plan.
• Understand critical limits, monitoring, and corrective actions.
• Confirm by verification, record keeping, and documentation.

The HACCP Food Safety Employee Manual covers all HACCP principles, processes, and procedures, including prerequisite programs and food defense. This helpful guide also comes complete with a certificate exam that enables foodservice employees to demonstrate their understanding of the HACCP principles.

$25.00

• Table of Contents
• Read Excerpt: Chapter (PDF)
• Read Excerpt: Table of Contents (PDF)
• Read Excerpt: Preface (PDF)
• Author Information

The HACCP Food Safety Training Manual main page

Additional titles from Author: Tara Paster

The HACCP Food Safety, Facilitator’s Guide 

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