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This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that can be readily put into practice in any F&B operation to train managers, supervisors, and staff members. Food safety standards presented in the book reflect the 2004 updates to the 2001 U.S. FDA Food Code.
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Author: Ronald F. Cichy, Ph.D., NCE, CHA, CFBE, CHE
©2005, 8 chapters, Softbound
ISBN 978-0-86612-314-3 |
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