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The HACCP Food Safety Manual

The HACCP Food Safety Manual
Author: Joan K. Loken
ISBN 13: 9780471056850
ISBN 10: 471056855
Edition: 1
Publisher: Wiley
Publication Date: 1995-01-23
Format: Paperback
Pages: 352
List Price: $117.95

"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, is
* The first easy-to-understand, comprehensive HACCP manual
* An easy-to-follow guide to all HACCP techniques, processes, and procedures
* Trainer-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 Administrators
* Illustrated throughout with flowcharts and diagrams
* Complete with posters, transparency masters, and other valuable training aids


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 c. Book News, Inc., Portland, OR (booknews.com)