Acknowledgements

Preface

Section 1: The Retail Food Safety Need

Introduction

Hazard Classification

The Process of Hazard Identification

Food-related Illness and Death in the United States

Government Microbiological Standards for Raw and Pasteurized Food

Need for International Safe and Hazardous Level Guidelines

PART A
• Risk Assessment
• Pervasiveness of Pathogens in Food
• FDA Definition of Potentially Hazardous Food
• People Who Are Immune Compromised
• NACMCF-HACCP

PART B
• Integration of HACCP and Process Safety Management with ISO 9000 and the Malcolm Baldrige Award
• System Documentation
• Continuous Quality Improvement
• The Unit as a Food Process System
• Types of Establishments Included in the Scope of Retail Food Operations
• HACCP-Based TQM (Total Quality Management) Unit Processes System
• Beginning a HACCP System

• Overview of the Hazards
• Chemical Hazards
• Physical Hazards
• Biological Hazards
• Potential Pathogens in Food

Pathogen Contamination from Human Sources

Foodborne Illness Hazards:  Threshold and Quality Levels

Assumed Contamination Levels for Raw Food

Assumed Microbiological Criteria for Food Handlers and Food Contact Surfaces

Food Pathogen Control Data Summary

PART A

Employee Hygiene

Food Contact Surface Cleaning and Sanitizing

Food Control - Altering Environmental Conditions

Time and Temperature Control - Safe Food Holding Times at Specified Temperatures

PART B

Times at Specified Temperatures for Salmonella Inactivation (Kill)

Food Cooling Calculations

PART C

Effective Methods for Cooling Food to 41°F (5°C) Rapidly

Food Operations Hazard Analysis and Process Control

PART A
• The Seven Recipe Processes
• Recipe Flow Charting

PART B
• Example of QA Recipe Flow - Barley Soup

PART C
• Quality-Assured HACCP Recipe Procedures, the Critical Hazard Control Document

PART D
• Beef Stew
• Beef Stew:  Quality-Assured HACCP Recipe Procedures

• Components of an Effective HACCP Program
• Food Safety Through Quality Assurance:  Policies, Procedures and Standards Manual
• Food Operation Evaluation

References