HACCP and Sanitation in Restaurants and Foodservice Operations is a valuable reference based on the FDA Food Code and will teach foodservice managers and employees every aspect of food safety, HACCP and sanitation, from purchasing and receiving food to properly washing the dishes.
Coverage also includes:
- what safe food is and how to provide it
- bacteria, viruses, fungi and parasites
- various food-borne illnesses
- safe food handling techniques
- purchasing and receiving food
- storage
- preparation and serving
- sanitary equipment and facilities
- cleaning and sanitizing of equipment and facilities
- pest management
- accident prevention
- crisis management
- food safety and sanitation laws
- and much more!
The companion CD-ROM contains all the forms and posters needed to establish your HACCP and food safety program.
Contents
Hazards to Food Safety
- Bacteria
- Investigating a food-borne illness outbreak
- Potentially dangerous foods
Factors Affecting Food-Borne Illness
- Factors contributing to food-borne illness
- Time and temperature control
- Temperature measurements
- Temperature measuring devices
- Performance: Thermocouples, thermistors and infrared thermometers
- Calibration procedures
- Personal hygiene
- Obtaining employee information
Food Safety Regulations
- Health department
- Inspection and correction of violations
- Verification and documentation of correction
- Federal agencies involved with food safety
- Management and personnel
Following the Flow of Food: Purchasing, Receiving and Storage
- Food process with no cook step
- Food preparation for same-day service
- Complex processes
- Purchasing
- Receiving
- Issuing
- Guidelines for purchasing specific foods
- Storing
Following the Flow of Food: Preparing, Holding, Serving and Reheating
- Preparing
- Preventing contamination from equipment, utensils and linens
- Freezing
- Thawing and marinating
- Preparing cold foods
- Cooling
- Reheating
- Other forms of information
- Special requirements for highly susceptible populations
HACCP
- HACCP's seven principles
- Flow diagram
- Contents of a HACCP plan
- Definitions
- Advantages of HACCP
- Standard operating procedures (SOPs)
- Job descriptions and job lists
- Job breakdowns
- The HACCP team
- A HACCP training guide
- Crisis management plan
Facility Plan
- Contents of the plans and specifications
- Physical facilities
- Outdoor areas
- Cleaning
- Janitorial and maintenance service
- Equipment
- Limitation of use for several types of equipment
- Cleanability of equipment and food-contact surfaces
- Cleaning and sanitizing equipment
- Water and plumbing
- Garbage and recyclables
- Pest management
- Toxic materials
- Training your staff
- Safety
- Exposure to hazardous chemicals
Glossary
Appendices
HACCP products section
HACCP test
Index
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