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The HACCP food safety manual / Joan K. Loken.

By: Loken, Joan K.
Material type: materialTypeLabelBookPublisher: New York : Wiley, c1995Description: xxviii, 318 p. : ill. ; 28 cm. + pbk.ISBN: 0471056855 .Subject(s): Food handling -- Handbooks, manuals, etc | Food service -- Sanitation -- Handbooks, manuals, etcDDC classification: 664.07
Contents:
Introduction -- Step 1: Identify potential food safety hazards -- Step 2: Identify critical control points -- Step 3: Establish control procedures -- Step 4: Establish monitoring procedures -- Step 5: Establish corrective action -- Step 6: Establish effective record-keeping procedures -- Step 7: Establish procedures for verification -- Foodborne illness -- Employee training materials.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 664.07 (Browse shelf(Opens below)) 1 Available 00070657
Total holds: 0

Enhanced descriptions from Syndetics:

"This manual makes food safety and HACCP simple to understand andeasy to implement...very practical, yet comprehensive." --D.J. Inman Southwest Regional Food Specialist U.S. Food and DrugAdministration The HACCP Food Safety Manual Developed for NASA inthe 1960s, Hazard Analysis Critical Control Points (HACCP)represents a logical step forward in food safety management. Foodsafety issues have become so complex that traditional attention tocleanliness and maintenance is not enough. HACCP, the new tool toenhance food safety management, looks at food preparation step bystep to identify the root causes of potential problems and toestablish corrective or control measures. This food safety approachis being adopted by the USDA, FDA, and numerous state and localhealth departments. It is advocated by the Colorado RestaurantAssociation Education Fund, AFC Colorado Chefs de Cuisine, and theAmerican Dietetic Association, and is being utilized effectively bysuch major chains as General Mills and Taco Bell. The HACCP FoodSafety Manual, written by a noted food safety consultant andtrainer, is The first easy-to-understand, comprehensive HACCP manual An easy-to-follow guide to all HACCP techniques, processes, andprocedures Trainer-tested in the Managers' Food Safety CertificationProgram sponsored by the FDA, Denver Department of PublicHealth/Consumer Protection, International Food Service ExecutivesAssociation, and American Society of Hospital FoodserviceAdministrators Illustrated throughout with flowcharts and diagrams Complete with posters, transparency masters, and other valuabletraining aids

Bibliography: (pages 291-292) and index.

Introduction -- Step 1: Identify potential food safety hazards -- Step 2: Identify critical control points -- Step 3: Establish control procedures -- Step 4: Establish monitoring procedures -- Step 5: Establish corrective action -- Step 6: Establish effective record-keeping procedures -- Step 7: Establish procedures for verification -- Foodborne illness -- Employee training materials.

Table of contents provided by Syndetics

  • Identify Potential Food Safety Hazards
  • Identify Critical Control Points
  • Establish Control Procedures
  • Establish Monitoring Procedures
  • Establish Corrective Action
  • Establish Effective Record-Keeping Procedures
  • Establish Procedures for Verification
  • Foodborne Illness
  • Employee Training Materials
  • Bibliography
  • Glossary
  • Food Protection Quizzes
  • Index

Author notes provided by Syndetics

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.
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