The complete Hazard Analysis and Critical Control Point (HACCP) guide designed to help you and your team members successfully create and implement a management system to sell and serve safe food!

The HACCP Food Safety Training Manual incorporates the most recent rules and regulations of the Food & Drug Administration (FDA).  This helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the seven HACCP principles that define an effective HACCP plan.  The goal of the HACCP training program goes further than food safety knowledge to enable the reader to master the five points of the HACCP Star.

The five Star Points are:

     * Establish Food Safety Prerequisite Programs

     * Apply Food Defense Prerequisite Programs

     * Evaluate Hazards and Critical Control Points to create a HACCP Plan

     * Manage Critical Limits, Monitoring, and Corrective Actions

     * Confirm by Verification, Record Keeping, and Documentation

This comprehensive HACCP manual provides the training material that all retail foodservice operations need and should use as a proactive measure to protect their customers and brand while preventing food related tragedies.  Included in this manual is an exam answer sheet for essential employees and managers to use when taking the Advanced HACCP exam.  Participants will earn an Advanced HACCP Certification valid for four years when they achieve a passing grade on the certification exam.

The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) recognizes’ HACCP as an effective food safety system that began in the early 1960s by NASA and the Pillsbury Company for the United States space program. The HACCP Food Safety Employee Manual incorporates the most recently updated 2009 FDA Food Code.