The HACCP food safety training manual /
Paster, Tara,1968-author.
"The HACCP Food Safety Employee Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that all school food authorities are required to follow. Collectively called the Hazard Analysis Critical Control Point (HACCP), this system was established by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals."--Publisher's website.
Includes bibliographical references and index.
"Includes 2005 FDA food code updates"--Cover.
"The HACCP Food Safety Employee Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that all school food authorities are required to follow. Collectively called the Hazard Analysis Critical Control Point (HACCP), this system was established by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals."--Publisher's website.
Prerequisite programs -- Food defense -- Create a HACCP plan -- Work the plan -- Checks and balances.
Food industry and trade
Food handling
Food service
Food handling.
Food industry and trade
Food service.