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HACCP Food Safety Training Manual

Item #: WL-784486
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NEW, NOT USED! Designed with the foodservice manager or teacher in mind, 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 US Dept of Agriculture and must be used during the preparation and service of meals. The purpose of this book is to master the five points fo the HACCP star: Establish prerequisite programs; Apply food defense; Evaluate hazards and critical control points; Manage critical limits, monitoring, and corrective actions; Confirm by record keeping and documentation. An exam sheet is included to complete the certificate exam to demonstrate understanding of the HACCP system.
ISBN UPC: 9780471784487
Format: Book
Cover: Softcover
Author: Tara Paster
Copyright: 2007
Length: 352 pages

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