The HACCP Food Safety , Facilitator's Guide

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9780470228081: The HACCP Food Safety , Facilitator's Guide
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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:

  • Establish Prerequisite Programs
  • Apply Food Defense
  • Evaluate Hazards and Critical Control Points
  • Manage Critical Limits, Monitoring, and Corrective Actions
  • Confirm by Record Keeping and Documentation
This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.

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From the Back Cover:

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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Other Popular Editions of the Same Title

9780471784487: The HACCP Food Safety , Training Manual

Featured Edition

ISBN 10:  0471784486 ISBN 13:  9780471784487
Publisher: Wiley, 2006
Softcover