HACCP Food Safety Employee Manualby Tara Paster
Pub. Date: 04/07/2011
Publisher: Prentice Hall
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… See more details below
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:
- 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.
- Prentice Hall
- Publication date:
- Edition description:
- New Edition
- Product dimensions:
- 8.10(w) x 10.80(h) x 0.20(d)
Table of Contents
HACCP STAR POINT 1
Understanding and Using Prerequisite Programs.
Understanding Food Safety Using Standard Operating Procedures.
Star Knowledge: SOP Exercise.
Common Foodborne Illnesses.
Major Food Allergens.
International Food Safety Icons.
Food Safety Match Game.
Employee Responsibilities Related to Food Safety.
Do Not Work If Ill.
Wash Your Hands.
No Bare-Hand Contact.
Do Not Cross-Contaminate.
Potentially Hazardous Food—Time/Temperature Control for Safety of Food (PHF/TCS).
Temperature Danger Zone (TDZ).
Be Safe—Monitor Time and Temperature!
Cook All Foods Thoroughly.
Wash, Rinse, Sanitize.
Serving Food and Operating Self-Service Bars.
Food Safety for Self-Service Areas.
Food Safety SOP Star Conclusion.
Are You a Food Safety “Superstar”?
HACCP STAR POINT 2
Introduction to Food Defense.
Understanding Food Defense.
Employee Responsibilities in Food Defense.
Understanding Employee Responsibilities Concerning Food Defense.
Employee Awareness SOP.
Customer Awareness SOP.
Vendor Awareness SOP.
Facility Awareness SOP.
Points to Remember.
Are You a Food Defense “Superstar”?
HACCP STAR POINT 3
CREATE A HACCP PLAN.
What Is HACCP?
Why Is HACCP Important?
The HACCP Philosophy.
Principle 1: Conduct a Hazard Analysis.
Identify Potentially Hazardous Food—Time/Temperature Control for Safety of Food (PHF/TCS).
Flow of Food.
Divide Your Menu Items into Categories.
Principle 2: Determine Critical Control Points.
Critical Control Point Guidelines.
Food Flow Chart Example.
HACCP STAR POINT 4
WORK THE PLAN.
Principle 3: Establish Critical Limits.
Star Knowledge: Critical Limits Exercise.
Principle 4: Establish Monitoring Procedures.
How to Monitor?
Be a Monitoring Star.
Use Monitoring Forms.
Star Knowledge: Monitoring Exercise.
Principle 5: Identify Corrective Actions.
Star Knowledge: Corrective Action Exercise.
HACCP STAR POINT 5
CHECKS AND BALANCES.
Principle 6: Verify That the System Works.
Principle 7: Record Keeping and Documentation.
HACCP Principles Match Game.
Are You a HACCP “Superstar”?
and post it to your social network
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