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 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