The HACCP Food Safety Employee Manual
HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP’s standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard...
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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 actions Confirm 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.
Acknowledgments. Preface. HACCP STAR POINT 1PREREQUISITE PROGRAMS. HACCP Pretest. Understanding and Using Prerequisite Programs. Understanding Food Safety Using Standard Operating Procedures. Star Knowledge: SOP Exercise. Common Foodborne Illnesses. Major Food Allergens. Star Knowledge. International Food Safety Icons. Food Safety Match Game. Employee Responsibilities Related to Food Safety. Do Not Work If Ill. Wash Your Hands. No Bare-Hand Contact. Do Not Cross-Contaminate. Potentially Hazardous Food—Time/Temperature Control for Safety of Food (PHF/TCS). Temperature Danger Zone (TDZ). Be Safe—Monitor Time and Temperature! Cook All Foods Thoroughly. Cold Holding. Hot Holding. Cooling Food. Reheating. Wash, Rinse, Sanitize. Serving Food and Operating Self-Service Bars. Serving Food. Food Safety for Self-Service Areas. Food Safety SOP Star Conclusion. Are You a Food Safety “Superstar”? HACCP STAR POINT 2FOOD DEFENSE. Introduction to Food Defense. Food Defense. Food Safety. Food Security. Understanding Food Defense. Employee Responsibilities in Food Defense. Understanding Employee Responsibilities Concerning Food Defense. Employee Awareness SOP. Customer Awareness SOP. Vendor Awareness SOP. Facility Awareness SOP. Hoaxes. Points to Remember. Reality Check. Are You a Food Defense “Superstar”? HACCP STAR POINT 3CREATE A HACCP PLAN. HACCP Introduction. What Is HACCP? Why Is HACCP Important? The HACCP Philosophy. Principle 1: Conduct a Hazard Analysis. Identify Potentially Hazardous Food—Time/Temperature Control for Safety of Food (PHF/TCS). Flow of Food. Divide Your Menu Items into Categories. Principle 2: Determine Critical Control Points. Critical Control Point Guidelines. Food Flow Chart Example. HACCP STAR POINT 4WORK THE PLAN. Principle 3: Establish Critical Limits. Star Knowledge: Critical Limits Exercise. Principle 4: Establish Monitoring Procedures. How to Monitor? Be a Monitoring Star. Use Monitoring Forms. Star Knowledge: Monitoring Exercise. Principle 5: Identify Corrective Actions. Star Knowledge: Corrective Action Exercise. HACCP STAR POINT 5CHECKS AND BALANCES. Principle 6: Verify That the System Works. Principle 7: Record Keeping and Documentation. HACCP Principles Match Game. Are You a HACCP “Superstar”?
