The HACCP Food Safety Facilitator's Guide PDF Download

Author: Tara Paster
Publisher: John Wiley & Sons
ISBN: 0470228083
Category : Food handling
Languages : en
Pages : 214

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Book Description
This Facilitator's guide is a training tool to support the leaders around the world in the education of food safety and food defense prerequisite programs and the seven HACCP principles.

Author: Tara Paster
Publisher: Wiley
ISBN: 9780470228906
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
A set consisting of The HACCP Food Safety Facilitator's Guide and The HACCP Food Safety Facilitator's CD-ROM. The HACCP Food Safety Facilitator's Guide includes a separate Facilitator's Guide for Training Manual and Employee Manual bound into one Facilitator's Guide. Includes sample training agendas, training tips, chapter objectives, activities, quizzes with answers provided, and discussion points. The HACCP Food Safety Facilitator's CD-ROM includes a pdf of Facilitator's Guide, PowerPoint slides for the Training Manual and Employee Manual (available with and without sound), selected forms from the Manuals, sample certification forms, and administrative forms (how to administer the certification exam, etc.).

Author: Tara Paster
Publisher:
ISBN: 9780988291454
Category :
Languages : en
Pages :

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Book Description
Food HACCP. The Trainer's solution for educating food service and retail employees and managers.HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized systematic approach to provide for the safe service and/or sale of food. The unsafe and irresponsible service and/or sale of food can cause injury, death, and property damage. It can also lead to loss of license, reputation, business closure, and financial ruin. A properly written and implemented HACCP plan is critical to a successful business and provides an effective management tool to handle food-related incidents with proper actions and legal documentation. This manual provides a source for trainers to have at their fingertips all of the material they need to properly train Food HACCP. This book includes:*Instructional materials;*SURE Proctor Manual; *The HACCP Food Safety Employee Manual;*The HACCP Food Safety Manager Manual;*SURE PowerPoint slides for each manual;*Discussion points; and *Much more.This manual has been prepared for professionals, who train food service or retail establishments that serve and/or sell food, including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos * Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns * Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food serviceTrainers can now be confident that they have the best resource available to be fully prepared when teaching the 7 HACCP Principles to employees and managers. This training manual has up-to-date relevant course material written by professionals in the industry who have thousands of hours of training. This manual allows for a step-by-step approach to introduce the HACCP concept to employees and provide managers the tools they need to prepare and implement a customized Food HACCP plan. Utilizing this manual, together with the training aids, ensures that employees and management will understand their roles in providing safe food and will assist in the creation of a culture that strives to prevent, eliminate, and reduce the risk of foodborne illness.

Author: Tara Paster
Publisher:
ISBN: 9780131391826
Category : Technology & Engineering
Languages : en
Pages : 68

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Book Description
HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP's standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Next, it covers all elements of creating and using an effective HACCP plan, including: conducting hazard analyses, determining critical control points, establishing critical limits monitoring procedures, and corrective actions; verifying that the system works, and keeping records.

Author: Joan K. Loken
Publisher: Wiley
ISBN: 9780471056850
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
"This manual makes food safety and HACCP simple to understand and easy to implement.very practical, yet comprehensive." --D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Food safety issues have become so complex that traditional attention to cleanliness and maintenance is not enough. HACCP, the new tool to enhance food safety management, looks at food preparation step by step to identify the root causes of potential problems and to establish corrective or control measures. This food safety approach is being adopted by the USDA, FDA, and numerous state and local health departments. It is advocated by the Colorado Restaurant Association Education Fund, AFC Colorado Chefs de Cuisine, and the American Dietetic Association, and is being utilized effectively by such major chains as General Mills and Taco Bell. The HACCP Food Safety Manual, written by a noted food safety consultant and trainer, is * The first easy-to-understand, comprehensive HACCP manual * An easy-to-follow guide to all HACCP techniques, processes, and procedures * Trainer-tested in the Managers' Food Safety Certification Program sponsored by the FDA, Denver Department of Public Health/Consumer Protection, International Food Service Executives Association, and American Society of Hospital Foodservice Administrators * Illustrated throughout with flowcharts and diagrams * Complete with posters, transparency masters, and other valuable training aids

Author: Tara Paster
Publisher: Wiley
ISBN: 9780471784487
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
The complete guide to help successfully implement a HACCP system 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 U.S. Secretary of Agriculture and must be used during the preparation and service of meals. Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: 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 This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.

Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789254041151
Category : Business & Economics
Languages : ru
Pages : 242

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Book Description
One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programmes. Such programmes should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission. The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. Also published in English, Russian and Spanish.

Author: Tara Paster
Publisher:
ISBN: 9780991631940
Category :
Languages : en
Pages :

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Book Description

Author: Tara Paster
Publisher: Wiley
ISBN: 0470073489
Category : Technology & Engineering
Languages : en
Pages : 352

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Book Description
The complete guide to help successfully implement a HACCP system 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 U.S. Secretary of Agriculture and must be used during the preparation and service of meals. Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: 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 This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.

Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 487

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Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.