C.H.I.P.S. HOME PAGE
FOOD SAFETY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Food Service Safety Reference from C.H.I.P.S.

The HACCP Food Safety Employee Manual
by Tara Paster

The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures that every operation serving or selling food should follow including:

  • hazard and risk analysis
  • monitoring techniques
  • record keeping

The HACCP Food Safety Employee Manual is designed to accompany The HACCP Food Safety Training Manual. It 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.

Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.

The HACCP Food Safety Training Manual
The HACCP Food Safety Facilitator's CD-ROM
The HACCP Food Safety Facilitator's Manual

click here to see books videos cd-roms of related interest

ORDER NOW

The HACCP Food Safety Employee Manual
by Tara Paster
2006 80 pages $30.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2007 Culinary and Hospitality Industry Publications Services