Title: The HACCP food safety employee manual
Description: 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.
Subjects: Engineering, Food handling, Food industry and trade, Food service, Handbooks, manuals, Nonfiction, Safety measures, Technology, Food service employees