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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Establish Prerequisite Programs
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Apply Food Defense
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Evaluate Hazards and Critical Control Points
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Manage Critical Limits, Monitoring, and Corrective Actions
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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.
Author: Tara Paster
ISBN: 0-471-78448-6
Paperback
352 pages
September 2006
