HACCP Food Safety Employee Manual (Retail Focused)
![[HACCP Food Safety Employee Manual Cover]](/media/images/training_haccpemployee_cover.gif)
The HACCP Food Safety Employee Manual is a user-friendly guide for implementing Hazard Analysis and Critical Control Point (HACCP) in retail foodservice. This manual is written and designed specifically with activities to assist employees to understand their food safety role as it pertains to applying HACCP. Included in this invaluable resource is an exam answer sheet to use when taking the Basic HACCP exam which allows students to verify that they understand HACCP. Retail foodservice employees will receive a Basic HACCP Certificate and wallet card when they achieve a passing grade on the 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. It is equally appropriate for use in culinary and hospitality programs, especially in food safety, HACCP, and cooking and baking fundamental courses for training future leaders in all retail food operations.
These books are written by Tara Paster, CP-FS, FMP and published by Pearson Learning Solutions.
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