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The definitive guide for food safety procedures.
-Training Manual offers user-friendly guidance to Hazard Analysis and Critical Control Point (HACCP), a system established by the U.S. Department of Agriculture (USDA) to regulate the preparation and service of meals to ensure food safety.
-Provides everything foodservice professionals need to know about food defense, evaluating hazards and critical points, managing critical limits, monitoring and corrective actions, and record keeping.
-Completely up to date with the 2005 FDA Food Code.
-Complete with a certificate exam.
-Employee Manual uses the five-point star system to illustrate major elements that encompass a successful HACCP system.
-Clearly covers the most recent rules and regulations of the 2005 FDA Food Code.
-Includes an exam answer sheet for students to use when taking the HACCP exam.
You can always remove it later.
Found on page 634 of Source Book 2008v1 Spring/Summer
US
Canadian
