Food Safety
Managing the HACCP Process
by Ronald F. Cichy

This new 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.

Contents

1. Food Safety Risk Management and the HACCP System
   • Food Safety Risk Management Program
   • The HACCP System
   • Food Establishment Inspections

2. Food Contamination and Spoilage
   • Microorganisms Responsible for Food Contamination
   • Foodborne Diseases
   • Handling a Foodborne Illness Complaint
   • Food Spoilage
   • Food Preservation
   • Preservation Methods for Various Types of Foods

3. The Menu Planning and Purchasing Control Points
   • The Menu Planning Control Point
   • The Purchasing Control Point
   • Checklist for Menu Planning
   • Checklist for Purchasing

4. The Receiving, Storage, and Issuing Control Points
   • The Receiving Control Point
   • The Storing Control Point
   • The Issuing Control Point
   • Checklist for Receiving
   • Checklist for Storing
   • Checklist for Issuing

5. The Preparing, Cooking, and Holding Control Points
   • The Preparing Control Point
   • The Cooking Control Point
   • The Holding Control Point
   • Checklist for Preparing
   • Checklist for Cooking
   • Checklist for Holding

6. The Serving Control Point
   • Traditional Table Service
   • Other Types of Food Service
   • Checklist for Serving

7. The Cleaning and Maintenance Control Point
   • Cleaning, Maintenance and Inventory
   • Cleaning, Maintenance and People
   • Cleaning, Maintenance and Equipment
   • Pest Control
   • Cleaning, Maintenance and Change
   • Cleaning, Maintenance and Food Safety
   • Checklist for Cleaning and Maintenance

8. Facilities Cleaning and Maintenance
   • Floors
   • Walls and Ceilings
   • Lighting and Ventilation
   • Dressing Rooms and Food Service Laundry Facilities
   • Plumbing Systems
   • Cleaning and Maintaining Furniture, Glass, and Decorative Items
   • Refuse Storage and Disposal
   • Exterior Cleaning and Maintenance
   • Cleaning and Maintenance in Lodging Operations
   • Facilities and Food Safety
   • Checklist for Facilities Cleaning and Maintenance

Index

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