APPLYING HACCP TO RETAIL FOOD OPERATIONS:
A SERIES OF TEN PAPERS

by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management

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

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