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The HACCP food safety training manual / Tara Paster.

By: Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], c2007.Description: xxi, 329 p. : ill. ; 28 cm. + exam form (1 sheet)ISBN:
  • 9780471784487 (pbk.) :
  • 0471784486 (pbk.) :
Subject(s): DDC classification:
  • 664.00289 PAS
LOC classification:
  • TX531
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 Contact.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 -- Principle 6.Verify that the system workds -- Principle 7.Record keeping and documentation.
Summary: Serving as a guide on the implementation of Hazard Analysis Critical Control Point (HACCP) techniques, processes and procedures, this manual reflects the USDA's regulations.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.00289 PAS (Browse shelf(Opens below)) 1 Available 00210342
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.00289 PAS (Browse shelf(Opens below)) 1 Available 00210357
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.00289 PAS (Browse shelf(Opens below)) 1 Available 00210265
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.00289 PAS (Browse shelf(Opens below)) 1 Available 00210355

Includes index.

Includes bibliographical references and index.

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 Contact.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 -- Principle 6.Verify that the system workds -- Principle 7.Record keeping and documentation.

Serving as a guide on the implementation of Hazard Analysis Critical Control Point (HACCP) techniques, processes and procedures, this manual reflects the USDA's regulations.

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