HACCP: Managing Food Safety Hazards at the Retail Level
National Environmental Health Association, Inc. (2009)
NEHA’s new, economically priced HACCP training materials were created to meet the growing demands on the food service industry to look at risk factors affecting food safety. The HACCP approach to food safety addresses the analysis and control of biological, chemical, and physical hazards through active managerial control within the retail establishment. HACCP: Managing Food Safety Hazards at the Retail Level will walk a food manager step-by-step through creating a workable HACCP plan, as well as prepare individuals for NEHA’s Certified HACCP Manager exam. This book is also a recommended study reference for NEHA’s CP-FS exam.
128 pages / paperback.
Reviewed and accredited by the International HACCP Alliance as meeting the required standards for content and training for introductory HACCP.
Table of Contents
Introduction
Hazard Analysis and Critical Control Points (HACCP)
Prerequisite Programs
HACCP Principles
The Process Approach to HACCP
Developing a HACCP Program
Conduct a Hazard Analysis
Determine Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Develop Corrective Actions
Conduct Ongoing Verification
Keep Records
Codex Alimentarius
Recommended International Code of Practice General Principles of Food Hygiene
Principles for the Establishment and Application of Microbiological Criteria for Foods
Principles and Guidelines for the Conduct of Microbiological Risk Assessment
Proposed Draft Guidelines for the Validation of Food Management Safety Control Measures
Glossary
Appendix 1: Resources and References
Appendix 2: Seafood References
Appendix 3: Sample HACCP Tables
