Quick Links: Skip to main page content Skip to Search Skip to Topics Menu Skip to Section Content Menu Skip to Common Links
-

Food

  • Share Share this page
-

Operators

food service operator

Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments


Effective in 2008, additional copies are available from:
Office of Food Safety
Retail Food and Cooperative Programs Coordination Staff/Retail Food Protection Team (HFS-320)
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 301-436-2350

U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition
[April 2006]

OMB Control No. 0910-0578
Expiration Date: 03/31/2009 *
See additional PRA statement in Annex 5 of this manual

Table of Contents

  • Chapter 1 - Introduction
    • Purpose and Scope
      • Who has the responsibility for ensuring safe food?
      • What is my health inspector's role in helping me to prevent foodborne illness in my establishment?
      • How can this manual help me to prevent foodborne illness?
      • How was this manual prepared?
      • Who regulates me?
      • Is it a requirement that I implement a food safety management system based on HACCP principles?
      • What do I need to assist me in using this manual?
    • Background
      • What are the retail and food service industries?
      • What are food safety hazards?
      • What are foodborne illness risk factors?
      • What is meant by active managerial control?
    • The Use of HACCP as a Food Safety Management System
      • What are the seven HACCP principles?
      • How can HACCP principles be used in retail and food service operations?
    • Summary
       
  • Chapter 2 - The Process Approach
    • Applying HACCP Principles to Retail and Food Service
      • What is the process approach?
      • What is the flow of food?
      • What are the three food preparation processes most often used in retail and food service establishments?
        • Process 1 - Food Preparation with No Cook Step
        • Process 2 - Preparation for Same Day Service
        • Process 3 - Complex Food Preparation
    • Danger Zone Diagram
    • The Hazard Analysis
    • Determining Risk Factors In Process Flows
      • Facility-wide Considerations
      • Food Preparation Process 1 - Food Preparation with No Cook Step
      • Food Preparation Process 2 - Preparation for Same Day Service
      • Food Preparation Process 3 - Complex Food Preparation
         
  • Chapter 3 - Developing Your Food Safety System
    • Getting Started
      • What is food safety team?
    • How To Use This Manual
    • Procedural Step 1: Develop Prerequisite Programs
      • Prerequisite Programs to Control Contamination of Food
      • Prerequisite Programs to Control Bacterial Growth
      • Prerequisite Programs to Maintain Equipment
    • Procedural Step 2: Group Your Menu Items/Products
      • Table 1: Process-Specific Lists
    • Procedural Step 3: Conduct a Hazard Analysis
    • Procedural Step 4: Implement Control Measures in Prerequisite Programs or at CCPs in Your HACCP Plans and Establish Critical Limits
      • Common Operational Steps Used in Retail and Food Service
        • Receiving
        • Storage
        • Preparation
        • Cooking
        • Cooling
        • Reheating
        • Holding (Hot, Cold, or Time)
        • Set Up, Assembly, and Packing
        • Serving/Selling
    • Procedural Step 5: Establish Monitoring Procedures
    • Procedural Step 6: Develop Corrective Actions
    • Procedural Step 7: Conduct Ongoing Verification
      • Frequency of Verification
      • Verification - Examples
    • Procedural Step 8: Keep Records
      • Special Considerations Regarding Records
    • Procedural Step 9: Conduct Periodic Validation
      • Validation Worksheet
    • Conclusion
  • Glossary
  • Annex 1 - Resources and References
    • Agencies
    • Articles
    • Books
    • FDA Publications and Federal Regulations
  • Annex 2 - Seafood References
  • Annex 3 - Hazard Analysis
  • Annex 4 - Sample HACCP Tables
  • Annex 5 - Paperwork Reduction Act of 1995

 

* This information collection has not expired, as the renewal is currently under review at OMB. The new expiration date will be on display soon.

-
-
-
-
-