HACCP (Hazard Analysis Critical Control Point) is a system for assuring food safety. HACCP is based on identifying critical points in this process and using risk-assessment techniques to eliminate the factors that contribute to most outbreaks. HACCP is accepted by the FDA and the American Society of Hospital Foodservice Administrators.

Contents:
What is HACCP?
Identify Potentially Hazardous Foods.
Identify Critical Control Points.
Establish Control Procedures.
Establish Monitoring Procedures.
Establish Corrective Action.
Establish Effective Record-keeping Procedures.
Establish Procedures for Verification.
Foodborne Illness.
Crisis Management - Foodborne Illness Complaints.
Appendices.
Glossary.

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