DRAFT

RETAIL FOOD OPERATIONS
HACCP-TQM
TECHNICAL GUIDELINES

Copyright 1993
December 2000 edition
 

Table of Contents

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
  • Section 2: Risk Assessment Section 3: Hazards in the Food System Section 4: Contamination Levels and Microbiological Control
  • 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
  • Section 5: Food Operation Process Control
    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
  • Section 6: Recipe HACCP Section 7: Management Control Section 8: Summary

    References