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The complete guide to help successfully implement a HACCP system
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 FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are:
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A Turnkey Approach to Training Foodservice Managersand Line Staff in HACCP Food Safety Procedures
Created to reach everyone involved in a foodservice organization, The HACCP Food Safety Training Manual and The HACCP Food Safety Employee Manual are user-friendly guides to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. They outline the system known as Hazard Analysis and Critical Control Point (HACCP), which is recognized by the U.S. Department of Agriculture and usedinternationally for the proper preparation and service of meals.
The HACCP Food Safety Facilitator's Guide gives trainers, consultants, and educators all the tools and guidance needed to train foodservice employees in defining a successful HACCP system. For each chapter, the Facilitator's Guide includes:
Discussion Points presenting detailed chapter outlines that guide instructors in bringing the HACCP program into the classroom
Exercises and Activities that aid students in applying the seven HACCP principles
Training Tips throughout the guide to help facilitators create a more dynamic learning experience
Sample training agendas
Quizzes and assessments
Detailed training notes for both The HACCP Food Safety Training Manual and The HACCP Food Safety Employee Manual
The HACCP Food Safety Facilitator's Guide is the essential facilitator's companion to the most comprehensive and up-to-date guides for implementing HACCP techniques, processes, and procedures.About the Author:
Tara Paster is President of Paster Training, Inc., a private foodservice industry training and consulting company that focuses on providing food and alcohol safety education for the beverage and food industry. This includes responsible alcohol training, food safety training, HACCP training, employee training, operations management, and products that drive regulatory compliance and operational efficiency.
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