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 programsFood defenseEvaluate hazards and critical control points to create a HACCP planUnderstand critical limits, monitoring, and corrective actionsConfirm by verification, record keeping, and documentationThe 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.