The HACCP Food Safety , Facilitator's GuideAuthor: Tara Paster
Publisher: Wiley Publishing, Inc.
Publish date: October 2007
A Turnkey Approach to Training Foodservice Managersand Line Staff in HACCP Food Safety Procedures Created to reach everyone involved in a foodservice organization, The HACCP Food Safety Training Manual and The HACCP Food Safety Employee Manual are user-friendly guides to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. They outline the system known as Hazard Analysis and Critical Control Point (HACCP), which is recognized by the U.S. Department of Agriculture and usedinternationally for the proper preparation and service of meals. The HACCP Food Safety Facilitator's Guide gives trainers, consultants, and educators all the tools and guidance needed to train foodservice employees in defining a successful HACCP system. For each chapter, the Facilitator's Guide includes: Discussion Points presenting detailed chapter outlines that guide instructors in bringing the HACCP program into the classroom Exercises and Activities that aid students in applying the seven HACCP principles Training Tips throughout the guide to help facilitators create a more dynamic learning experience Sample training agendas Quizzes and assessments Detailed training notes for both The HACCP Food Safety Training Manual and The HACCP Food Safety Employee Manual The HACCP Food Safety Facilitator's Guide is the essential facilitator's companion to the most comprehensive and up-to-date guides for implementing HACCP techniques, processes, and procedures.