Science/Engineering The HACCP Food Safety Employee Manual (0471781827)

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Tara Paster, "The HACCP Food Safety Employee Manual"

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.

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	Technical Quality Assurance & Food Safety, Free Quality Assurance & Food Safety Magazine Subscription
	Family & Home Food Safety Culture: Creating a Behavior-based Food Safety Management System (Food Microbiology and Food Safety) Food Safety Culture: Creating a Behavior-based Food Safety Management SystemPublisher: Springer \| ISBN: 038772866X \| edition 30 Oct 2008 \| PDF \| 96 pages \| 1,11 mbFood safety awareness is at an all time high, new and emerging threats to the ...
	Family & Home Safety of Meat and Processed Meat (Food Microbiology and Food Safety) Safety of Meat and Processed Meat (Food Microbiology and Food Safety) Publisher: Springer \| ISBN: 0387890254 \| edition 2009 \| PDF \| 687 pages \| 5 mb“Safety of Meat and Processed Meat provides the reader with the recent developments i ...
	Science/Engineering Food Safety and Food Quality (Issues in Environmental Science and Technology) Food Safety and Food Quality (Issues in Environmental Science and Technology) Royal Society of Chemistry \| June 28, 2001 \| ISBN-10: 0854042709 \| 166 pages \| PDF \| 2.1 mbThe quality and safety of the food we eat attracts a great deal of pub ...
	Science/Engineering The HACCP Food Safety, Training Manual Tara Paster, "The HACCP Food Safety, Training Manual"Wiley (September 18, 2006) \| English \| 0471784486 \| 352 pages \| PDF \| 3.65 MBThe complete guide to help successfully implement a HACCP systemThe HACCP Food Safety Training Manual is a com ...
	HACCP (Food Industry Briefing) Author: Sara E. Mortimore, Carol Wallace, Christos CassianosPublisher: Wiley-Blackwell (2002)Binding: Paperback, 144 pagespricer: $76.99ISBN-10: 0632056487editorialreviewsThe Hazard Analysis and Critical Control Point (HACCP) system is a pr ...

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