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HACCP Food Safety Employee Manual

Item #: WL-781827
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NEW, NOT USED! Designed with the foodservice employee in mind, the "HACCP Food Safety Employee Manual" is a complete, user-friendly guide to the proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system was established by the US Dept of Agriculture and must be 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 the major elements that encompass a successful HACCP system in foodservice operation: master prerequisite programs; Apply food defense; Evaluate hazards and critical control points; Understand critical limits, monitoring, and corrective actions; Confirm by verification, record keeping, and documentation. An exam sheet is included to complete the certificate exam to demonstrate understanding of the HACCP system.
ISBN UPC: 9780471781820
Format: Book
Cover: Softcover
Author: Tara Paster
Copyright: 2007
Length: 80 pages

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