A SERIES OF TEN PAPERS
by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology
and Management
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A SERIES OF TEN PAPERS by O. Peter Snyder, Jr., Ph.D.
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This ten-article series is a narrative overview of the components
of the retail food policies, procedures, and standards manual—how to write
and use it.
TABLE OF CONTENTS
#1. HACCP in retail food safety
#2. Food operation self-control HACCP
#3. The development of a HACCP-based, retail food industry self-control
program
#4. Step two in implementing your HACCP-based quality program
#5. Specifying the HACCP-TQM policies, procedures, and standards
for self-control
#6. The menu / recipe section of your retail HACCP operations
manual
#7. Variations of recipe block flow diagramming
#8. The importance of HACCP in retail food operations
#9. Effective cleaning, maintenance, and pest control programs
for your HACCP plan
#10.
HACCP prerequisites for continuous quality improvement
to Retail
Food Operations Policies, Procedures, and Standards Manual
to HITM home page