Ensuring Food Safety the HACCP Way: An Introduction to HACCP and a Resource Guide for Retail Deli Managers

摘要

The booklet introduces the 'Hazard Analysis and Critical Control Point' (HACCP) system of food safety control in retail delis. It includes an introduction to HACCP, an example of how to set up a HACCP plan for the preparation and display of seafood salads, a listing of resource materials, examples of HACCP plans for some deli foods, and examples of forms for record keeping. The intent of the publication is not to train you to become a HACCP expert, but to familiarize you with this important new concept of food safety control.