The HACCP Food Safety Manual
- Book Review,
by Joan K. Loken
From Book News, Inc.
This manual for Hazard Analysis Critical Control Points (HACCP), a food safety approach being adopted by the USDA and the FDA, breaks the system down into practical tasks and clarifies seven steps involved, including identifying potentially hazardous foods and establishing monitoring and verification procedures. Includes charts and diagrams, transparency masters, and quizzes. For foodservice managers, corporate trainers, and government regulators. Annotation copyright Book News, Inc. Portland, Or.
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, isThe first easy-to-understand, comprehensive HACCP manualAn easy-to-follow guide to all HACCP techniques, processes, and proceduresTrainer-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 AdministratorsIllustrated throughout with flowcharts and diagramsComplete with posters, transparency masters, and other valuable training aids
The publisher, John Wiley & Sons
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
From the Back Cover
"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, isThe first easy-to-understand, comprehensive HACCP manualAn easy-to-follow guide to all HACCP techniques, processes, and proceduresTrainer-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 AdministratorsIllustrated throughout with flowcharts and diagramsComplete with posters, transparency masters, and other valuable training aids
About the Author
JOAN K. LOKEN, CFE, is a noted expert on food safety issues and has worked in close collaboration with the FDA and state and local foodservice associations and agencies.
Buy from Amazon
Compare Prices
|
|
Home
