The HACCP Food Safety Training Manual / Edition 1

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Overview

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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Product Details

  • ISBN-13: 9780471784487
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/18/2006
  • Edition description: BK&ACCES
  • Edition number: 1
  • Pages: 352
  • Product dimensions: 8.56 (w) x 10.96 (h) x 0.74 (d)

Meet the Author

TARA PASTER is President of Paster Training, Inc., a private foodservice industry training company that focuses on food and alcohol safety education for the food and beverage industry—including responsible alcohol training, food safety training, HACCP training, employee training, operations management, consulting services, and third-party inspections.
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Table of Contents

Acknowledgments.

HACCP Introduction: Star Points to Food Safety.

HACCP Pretest.

Training.

Job Description.

Food Safety vs. Sanitation.

Active Managerial Control.

HACCP STAR POINT 1 PREREQUISITE PROGRAMS.

Developing Prerequisite Programs.

Product Instructions.

Equipment.

Facility Design.

Understanding Food Safety.

Using Standard Operating Procedures (SOPs).

Common Foodborne Illnesses.

Viruses.

Bacteria.

Parasites.

Duty to Report Foodborne Illness Diseases.

Major Food Allergens.

International Food Safety Icons.

Food Safety Match Game.

Responsibilities Related to Food Safety.

Do Not Work If Ill.

Wash Your Hands.

No Bare-Hand Contact.

Do Not Cross-Contaminate.

Potentially Hazardous Foods: Time/Temperature Control for Safety of Food (PHF/TCS).

Temperature Danger Zone (TDZ).

Cook All Foods Thoroughly.

Cold Holding.

Hot Holding.

Cooling Food.

Wash, Rinse, Sanitize.

Pest Control.

Serving Food and Operating Self-Service Bars.

Serving Food.

Self-Service Areas.

Prerequisite Programs Star Conclusion.

Are You a Food Safety “Superstar”?

Summary of Food Safety Standard Operating Procedures (SOPs).

HACCP STAR POINT 2 FOOD DEFENSE.

Federal Action Taken to Protect Our Food.

Evolution of Food Defense.

Food Defense vs. Food Security vs. Food Safety vs. Hoaxes.

Hoaxes.

Why Is Food Defense Important?

Reality Check.

Training Employees in Food Defense.

Crisis Management.

Are You a Food Defense “Superstar”?

HACCP STAR POINT 3  CREATE A HACCP PLAN.

HACCP Introduction.

What Is HACCP?

Why Is HACCP Important?

The HACCP Philosophy.

Principle 1: Conduct a Hazard Analysis.

Biological Hazards.

Chemical Hazards.

Physical Hazards.

Hazard Analysis: A Two-Stage Process.

Principle 2: Determine Critical Control Points.

Critical Control Point Guidelines.

Decision Trees to Determine Critical Control Points.

HACCP STAR POINT 4  WORK THE PLAN.

Principle 3: Establish Critical Limits.

Examples of Time and Temperature Critical Limits.

Critical Limits: Minimum Internal Temperatures.

Principle 4: Establish Monitoring Procedures.

How Do You Monitor?

Principle 5: Identify Corrective Actions.

HACCP STAR POINT 5 CHECKS AND BALANCES.

Principle 6: Verify That the System Works.

Principle 7: Record Keeping and Documentation.

Sample Record-Keeping Charts.

HAACP Principles Match Game.

Are You a HACCP “Superstar”?

Appendix.

Glossary.

Resources.

Index.

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