SECTION 1: The Need for HACCP
The customer judges food safety
Reports of foodborne outbreaks in U.S
Operating causes of foodborne illness
Hazard Analysis —– HA
Critical Control Points —– CCP

SECTION 2: Microorganisms
Food microorganisms
How do you know if food is hazardous or safe?
The microbiological hazard
The spore cycle (Clostridia and Bacillus)
Spoilage microorganisms — the quality problem

SECTION 3: Foodborne Illness Microorganisms and Control
Types of illness
Growth of foodborne disease bacteria
Destruction of Salmonella (and other foodborne illness bacteria) in food
Salmonella HACCP
Salmonella control 
Hepatitis A HACCP
Norwalk-like viruses (noroviruses) HACCP
Staphylococcus HACCP
Staphylococcus control
Clostridium perfringens HACCP
Clostridium perfringens control 
Critical pathogen temperatures

SECTION 4: Temperatures, Measurement, Cooling and Control
Food cooling
Cooling HACCP
Temperature measurement
Food preparation methods

SECTION 5: Personal Hygiene and Employee Food Handling Procedures
The body as a source of pathogens
Safe hand washing
Preparing to work with food
Preventing prepared food cross-contamination

SECTION 6: Cleaning and Sanitizing
Clean, sanitized and sterilized
The four-step surface sanitizing process
Using a sanitizing solution
Warewashing HACCP

SECTION 7: Chemical and Particulate Hazards
Chemical HACCP
Physical (hard foreign object) hazards
Physical hazards from animals and other sources

SECTION 8: Food Production and Storage
Receiving packaging inspection HACCP
Dry storage, freezer and refrigerator storage HACCP
Fruit and vegetable washing HACCP
The seven recipe processes

Leftovers HACCP

SECTION 9: Summary
Let’s concentrate on making quality certain