The HACCP Food Safety Employee Manual [Paperback]

Tara Paster (Author)

Book Description

ISBN-10: 0471781827 | ISBN-13: 978-0471781820 | Publication Date: September 18, 2006 | Edition: 1

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.

Editorial Reviews

From the Back Cover

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.

About the Author

TARA PASTER is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.

Product Details

• Paperback: 80 pages
• Publisher: Wiley; 1 edition (September 18, 2006)
• Language: English
• ISBN-10: 0471781827
• ISBN-13: 978-0471781820
• Product Dimensions: 10.9 x 8.4 x 0.2 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,469,489 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 2 people found the following review helpful:

5.0 out of 5 stars It was a gift to my wife, July 6, 2010

By 

Khalfan - See all my reviews

This review is from: The HACCP Food Safety Employee Manual (Paperback)

She told me it's a great book and it was very helpful in her project