1908: MANAGING FOOD HAZARDS IN RETAIL FOOD OPERATIONS

Detailed Table of Contents

SECTION 1
The Raw Food Contamination Problem
Self-control (Due Diligence)
Hazard Analysis
Critical Control Points
HACCP-TQM Retail Food Operations Manual
Food Safety Success Indicators
QC Shows How QA Is Working
Foodborne Illness
Operating Causes of Foodborne Illness
Chemical Hazards
Adverse Reactions to Food
Particulate Hazards (Hard Foreign Objects)
Animal Particulate Hazards

SECTION 2
Food Microorganisms
The Microbiological Hazard
Food Pathogens, Spoilers, and Process Microorganisms
Spoilage Microorganisms
Types of Foodborne Illness
Bacterial Growth
Destruction of Bacteria
Salmonella spp. HACCP
Salmonella spp. Control
Campylobacter jejuni Characteristics
Campylobacter jejuni HACCP
Escherichia coli Characteristics
Escherichia coli HACCP
Listeria monocytogenes Characteristics
Listeria monocytogenes HACCP
Hepatitis A HACCP
Norwalk Virus HACCP
Staphylococcus aureus HACCP
Staphylococcus aureus Control
Spores
Clostridium perfringens HACCP
Clostridium perfringens Control
Bacillus cereus Characteristics
Bacillus cereus HACCP
Clostridium botulinum Characteristics
Clostridium botulinum HACCP

SECTION 3
Personal Hygiene
Cross-contamination
The Body as a Source of Pathogens
Contamination of the Hands and Hand Washing
Cleaning and Sanitizing
The Four-step Surface Sanitizing Process
Sanitizing Solution
Warewashing HACCP
Construction HACCP
Wooden Equipment
Air Gaps and Backflow Prevention
Mobile Foodservice Units

SECTION 4
Recipe Engineering
Recipe Flow Chart and HACCP Recipe
Meat Purchasing HACCP
Inspecting Purveyors to Assure Quality
Quality Control in Receiving, Inspecting, and Storing Ingredients
Meat Quality Attributes
Poultry, Fish, and Seafood
Spoilage of Meat, Poultry, and Fish
Dairy Products
Eggs
Leafy and Flower Vegetables
Tubers, Vine, and Root Vegetables
Soft-Skinned Vegetables and Fruit
Dry Storage Items - Salad Oil, Canned Foods, Herbs, Spices

SECTION 5
Receiving
Storage HACCP
Contamination of Fruits and Vegetables
Temperature Measurement of Food
Thawing
The Seven Quality Assurance Recipe Processes
Multiportion, Solid, Thick Items
Single Portion, Thin Items
Broth, Brew, Soup, Filling, and Sauce Items
Vegetable, Fruit, Pasta, and Cereal Items
Baked Products
Hot Combination Items (Bulk Method)
Hot Combination Items (Portioned Method)
Cold Combination Items
Food Preparation Methods
Food Cooling
Buffets, Banquets
Carry-Out Foods
Dispensing Milk and Cream
Dispensing Condiments
Display, Transport, and Leftovers
Critical Temperatures
Leftovers HACCP
Emergency Procedures
HACCP Summary
 

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