| 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.
Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual clearly outlines the seven major principles that define a successful HACCP system:
• Conduct a hazard analysis
• Determine critical control points
• Establish critical limits
• Establish monitoring procedures
• Identify corrective actions
• Verify that the system works
• Establish procedures for record keeping
The HACCP Food Safety Employee Manual covers all HACCP techniques, processes, and procedures, including standard operating procedures and food defense. Any foodservice facility can quickly and easily comply with HACCP standards with this helpful guide that comes complete with a certificate exam that enables employees to demonstrate their understanding.
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