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

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.

Contents

HACCP Introduction: Star Points to Food Safety

• HACCP Pretest
• Training
• Job Description
• Food Safety vs. Sanitation
• Active Managerial Control

HACCP Star Point 1: Prerequisite Programs

• Developing Prerequisite Programs
• Product Instructions
• Equipment
• Facility Design
• Understanding Food Safety.
• Using Standard Operating Procedures (SOPs)
• Common Foodborne Illnesses
• Viruses
• Bacteria
• Parasites
• Duty to Report Foodborne Illness Diseases
• Major Food Allergens
• International Food Safety Icons
• Food Safety Match Game
• Responsibilities Related to Food Safety
• Do Not Work If Ill
• Wash Your Hands
• No Bare-Hand Contac
• Do Not Cross-Contaminate
• Potentially Hazardous Foods: Time/Temperature Control for Safety of Food (PHF/TCS)
• Temperature Danger Zone (TDZ)
• Cook All Foods Thoroughly
• Cold Holding
• Hot Holding
• Cooling Food
• Wash, Rinse, Sanitize
• Pest Control
• Serving Food and Operating Self-Service Bars
• Serving Food
• Self-Service Areas
• Prerequisite Programs Star Conclusion
• Are You a Food Safety “Superstar”?
• Summary of Food Safety Standard Operating Procedures (SOPs)

HACCP Star Point 2: Food Defense

• Federal Action Taken to Protect Our Food
• Evolution of Food Defense
• Food Defense vs. Food Security vs. Food Safety vs. Hoaxes
• Hoaxes
• Why Is Food Defense Important?
• Reality Check
• Training Employees in Food Defense
• Crisis Management
• Are You a Food Defense “Superstar”?

HACCP Star Point 3: Create a HACCP Plan

• HACCP Introduction
• What Is HACCP?
• Why Is HACCP Important?
• The HACCP Philosophy
• Principle 1: Conduct a Hazard Analysis
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Hazard Analysis: A Two-Stage Process
• Principle 2: Determine Critical Control Points
• Critical Control Point Guidelines
• Decision Trees to Determine Critical Control Points

HACCP Star Point 4: Work the Plan

• Principle 3: Establish Critical Limits
• Examples of Time and Temperature Critical Limits
• Critical Limits: Minimum Internal Temperatures
• Principle 4: Establish Monitoring Procedures
• How Do You Monitor?
• Principle 5: Identify Corrective Actions

HACCP Star Point 5: Checks and Balances

• Principle 6: Verify That the System Works
• Principle 7: Record Keeping and Documentation
• Sample Record-Keeping Charts
• HAACP Principles Match Game
• Are You a HACCP “Superstar”?

Appendix
Glossary
Index

Also available in this series:
The HACCP Food Safety Employee Manual
The HACCP Food Safety Facilitator's CD-ROM
The HACCP Food Safety Facilitator's Manual

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