The HACCP food safety training manual

Acknowledgments. 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. 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. Resources. Index.