The HACCP food safety employee manual
Paster, Tara, 196 · Hoboken, N.J Chichester : John Wiley, 2000
- Publisher
- Hoboken, N.J Chichester : John Wiley, 2000
- Physical description
- 68 pages
- ISBN
- 0471781827 (pbk.);9780471781820 (pbk.)
- Dewey classification
- 664.00289
- Subjects
- Food handling--Handbooks, manuals, etFood service--Handbooks, manuals, etFood industry and trade--Safety measure
- Language
- English
Summary
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
Digital copy
Catalogue record
| Field | Value |
|---|---|
| 001Control number | 25431 |
| 005Date and time of latest transaction | 18 Dec 2015, 14:27 |
| 008Fixed-length data elements | 051201s2007 njua f 000 0 eng |
| 010Library of Congress control number | 2005035005 |
| 020International Standard Book Number (ISBN) |
|
| 035System control number | 224263 |
| 041Language code | eng |
| 050Library of Congress call number | TX537 .P29 20 |
| 082Dewey Decimal call number | 664.00289 |
| 100Main entry – personal name | Paster, Tara, 196 |
| 245Title statement | The HACCP food safety employee manual / Tara Paste |
| 260Publication, distribution, etc. (imprint) | Hoboken, N.J. ; Chichester : John Wiley, 2000 |
| 300Physical description | ix, 68 p. : ill. ; 2 |
| 500General note | Formerly CIP. U |
| 520Summary, etc. | 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. |
| 650Subject added entry – topical term |
|
| 999Collection | Downloads |
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