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HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP’s standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Next, it covers all elements of creating and using an effective HACCP plan, including: conducting hazard analyses, determining critical control points, establishing critical limits monitoring procedures, and corrective actions; verifying that the system works, and keeping records.
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The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food from farm to table.
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:
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.About the Author:
TARA PASTER is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.
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Book Description Prentice Hall. PAPERBACK. Condition: New. 0131391828 New and in great condition with no missing or damaged pages. Need it urgently? Upgrade to Expedited. In stock and we ship daily on weekdays & Saturdays. Seller Inventory # I5R
Book Description Prentice Hall, 2011. Condition: New. book. Seller Inventory # M0131391828
Book Description Prentice Hall, 2011. Paperback. Condition: New. 1. Seller Inventory # DADAX0131391828