The HACCP Food Safety

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Wiley, May 11, 2006 - Technology & Engineering - 352 pages
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The complete guide to help successfully implement a HACCP system
"The HACCP Food Safety Training Manual" is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized 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 reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are:
  • Establish Prerequisite Programs
  • Apply Food Defense
  • Evaluate Hazards and Critical Control Points
  • Manage Critical Limits, Monitoring, and Corrective Actions
  • Confirm by Record Keeping and DocumentationThis comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.
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    About the author (2006)

    TARA PASTER is President of Paster Training, Inc., a private foodservice industry training company that focuses on food and alcohol safety education for the food and beverage industry—including responsible alcohol training, food safety training, HACCP training, employee training, operations management, consulting services, and third-party inspections.

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