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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:
HACCP Introduction: Star Points to Food Safety.
Food Safety vs. Sanitation.
Active Managerial Control.
HACCP STAR POINT 1 PREREQUISITE PROGRAMS.
Developing Prerequisite Programs.
Understanding Food Safety.
Using Standard Operating Procedures (SOPs).
Common Foodborne Illnesses.
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.
Wash, Rinse, Sanitize.
Serving Food and Operating Self-Service Bars.
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.
Why Is Food Defense Important?
Training Employees in Food Defense.
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.
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”?