For all courses in food safety intended for retail food service employees, food handlers, cooks, front-of-house team members, and back-of-house team members; especially for courses covering the HACCP system and/or preparing students to take the Basic HACCP Certification Exam.
This 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.
Contents - HACCP STAR POINT 1: MASTER PREREQUISITE FOOD SAFETY PROGRAMS
- HACCP STAR POINT 2: APPLY FOOD DEFENSE
- HACCP STAR POINT 3: CREATE A HACCP PLAN
- HACCP STAR POINT 4: WORK THE PLAN
- HACCP STAR POINT 5: CHECKS AND BALANCES
Key Features
- Comprehensive coverage of basic HACCP techniques—bringing together all the knowledge, skills, and abilities foodservice employees need to prevent accidental or deliberate food contamination.
- Fully updated with the new 2009 FDA Food Code changes—translating the FDA Food Code’s complexity into hospitality industry-friendly language
- Targeted at retail foodservice employees, not managers—addressing employees’ concerns and problems, and written simply enough for anyone to read.
- Built from the world’s most comprehensive retail HACCP training and certification program—based on the work of Paster Training, Inc., the industry leader in food safety education.
- Food Defense—includes complete coverage of techniques and programs for preventing deliberate contamination.
- Star Point Actions at the beginning each chapter—presenting clear chapter learning objectives.
- Star Knowledge Exercises at the end of each chapter—helping readers test their knowledge through realistic problems.
- HACCP Principles boxes—linking HACCP principles to plans and actions.
- Measurable operational benchmarks—including benchmarks for regulatory and third-party auditing compliance.
- Strong foundation for further study—including future study to achieve Advanced Retail HACCP certification and/or Retail HACCP Trainer certification.
About the Author
- TARA PASTER is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.
Book Details
- Paperback: 78 pages
- Publisher: Prentice Hall; 1 edition (© 2012)
- Language: English
- ISBN-10: 0131391828
- ISBN-13: 978-0131391826
- Product Dimensions: 10.7 x 8.1 x 0.2 inches
List Price: $28.00