HACCP-TQM
FOOD MANUFACTURING
OPERATIONS MANUAL

MODEL
FOOD SAFETY THROUGH QUALITY ASSURANCE
POLICIES, PROCEDURES, AND STANDARDS

Manufacturing (all agencies) by hazard group

Table of Contents
(all links to .pdf documents)

Detailed Table of Contents
Log of Changes to the Manual
Food Safety Policy
Chapter 1      HACCP-Total Quality Management (TQM)
Chapter 2      Organization and Personnel
Chapter 3      Facility System Description
Chapter 4      Food Operations Product Groups
Chapter 5      Supplies
Chapter 6      Food HACCP Production and Distribution
Chapter 7      Cleaning and Sanitation
Chapter 8      Equipment Maintenance
Chapter 9      Pest Control
Chapter 10    Training Program
Chapter 11    Quality Assurance and Quality Control
Chapter 12    Food Safety Program (HACCP-TQM)
Copyright 1993-2004
by
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
Saint Paul, Minnesota  55114
(April 2004 edition)

to HITM home page