The HACCP Food Safety Manual [Paperback]

Joan K. Loken (Author)

Book Description

ISBN-10: 0471056855 | ISBN-13: 978-0471056850 | Publication Date: January 1995 | Edition: 1

"This manual makes food safety and HACCP simple to understand and easy to implement.very practical, yet comprehensive." --D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Food safety issues have become so complex that traditional attention to cleanliness and maintenance is not enough. HACCP, the new tool to enhance food safety management, looks at food preparation step by step to identify the root causes of potential problems and to establish corrective or control measures. This food safety approach is being adopted by the USDA, FDA, and numerous state and local health departments. It is advocated by the Colorado Restaurant Association Education Fund, AFC Colorado Chefs de Cuisine, and the American Dietetic Association, and is being utilized effectively by such major chains as General Mills and Taco Bell. The HACCP Food Safety Manual, written by a noted food safety consultant and trainer, is
* The first easy-to-understand, comprehensive HACCP manual
* An easy-to-follow guide to all HACCP techniques, processes, and procedures
* Trainer-tested in the Managers' Food Safety Certification Program sponsored by the FDA, Denver Department of Public Health/Consumer Protection, International Food Service Executives Association, and American Society of Hospital Foodservice Administrators
* Illustrated throughout with flowcharts and diagrams
* Complete with posters, transparency masters, and other valuable training aids

Editorial Reviews

From the Publisher

This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.

About the Author

JOAN K. LOKEN, CFE, is a noted expert on food safety issues and has worked in close collaboration with the FDA and state and local foodservice associations and agencies.

Product Details

• Paperback: 352 pages
• Publisher: Wiley; 1 edition (January 1995)
• Language: English
• ISBN-10: 0471056855
• ISBN-13: 978-0471056850
• Product Dimensions: 8.3 x 0.8 x 11 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,028,841 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

2.0 out of 5 stars Updates Pleases!, September 14, 2005

By 

Big Momma (Georgia) - See all my reviews

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

This book is in bad need of updating. If I had known, I would not have bought it. I bought this book to use in a project in culinary school, but I had to find information in other books because the information is so out of date.

12 of 24 people found the following review helpful:

5.0 out of 5 stars The awareness of food safty in this book is captavating, September 30, 1999

By A Customer

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

The H.A.C.C.P After reading the book it changes my whole perspective on catering. I would like to no if you can give me some feed back on applying these safty regulations, if running a bussiness from home. And what requirements do you suggest for safe in house catering.