The HACCP Cookbook
and Manual
Fifth Edition
by Ann Lachney, R.D.

The HACCP Cookbook and Manual is currently in use in hospitals, long-term care centers, correctional facilities, universities, adult health facilities across the United States and around the world.

Features:

• Nearly 100 recipes in full HACCP format with CCPs
• Potentially hazardous food denoted in boldface
• How to Implement a HACCP program
• Food safety manual
• Based on 1999 FDA Food Code
• Time/temperature charts
• 10, 25, 50, 75, 100 portions listed in each recipe
• All recipes modified for low sodium, low fat, and new diabetic exchange diets
• Meat equivalents
• Garnishing ideas
• Full nutrient analysis per serving
• All recipes tested by author/dietitian for quality and accuracy
• Recipes include main dishes, soups, salads, vegetables, baked goods, desserts, and special diabetic dessert recipes

Users of this book will find it a comprehensive and valuable tool which not only explains the HACCP method of food safety and how to employ it in your facility, it also provides you with almost 100 fully-tested recipes in HACCP format. These recipes can be used in a large or small facility, the ingredients have already been adjusted for you.

Even if you presently have HACCP information on hand, this cookbook and manual will definitely be a practical and useful addition to your library.

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