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April 2006
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Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
(This document is also available in PDF (582 KB))
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Additional copies are available from:
Office of Compliance
Division of Cooperative Programs (HFS-625)
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 301-436-2350
U.S. Department of Health and Human Services
Food and Drug Administration
Center for Food Safety and Applied Nutrition
[April 2006]
OMB Control No. 0910-0578
Expiration Date: 03/31/2009
See additional PRA statement in Annex 5 of this manual
Table of Contents
- Chapter 1 - Introduction
- Purpose and Scope
- Who has the responsibility for ensuring safe food?
- What is my health inspector's role in helping me to prevent foodborne illness in my establishment?
- How can this manual help me to prevent foodborne illness?
- How was this manual prepared?
- Who regulates me?
- Is it a requirement that I implement a food safety management system based on HACCP principles?
- What do I need to assist me in using this manual?
- Background
- What are the retail and food service industries?
- What are food safety hazards?
- What are foodborne illness risk factors?
- What is meant by active managerial control?
- The Use of HACCP as a Food Safety Management System
- What are the seven HACCP principles?
- How can HACCP principles be used in retail and food service operations?
- Summary
- Chapter 2 - The Process Approach
- Applying HACCP Principles to Retail and Food Service
- What is the process approach?
- What is the flow of food?
- What are the three food preparation processes most often used in retail and food service establishments?
- Process 1 - Food Preparation with No Cook Step
- Process 2 - Preparation for Same Day Service
- Process 3 - Complex Food Preparation
- Danger Zone Diagram
- The Hazard Analysis
- Determining Risk Factors In Process Flows
- Facility-wide Considerations
- Food Preparation Process 1 - Food Preparation with No Cook Step
- Food Preparation Process 2 - Preparation for Same Day Service
- Food Preparation Process 3 - Complex Food Preparation
- Chapter 3 - Developing Your Food Safety System
- Getting Started
- What is food safety team?
- How To Use This Manual
- Procedural Step 1: Develop Prerequisite Programs
- Prerequisite Programs to Control Contamination of Food
- Prerequisite Programs to Control Bacterial Growth
- Prerequisite Programs to Maintain Equipment
- Procedural Step 2: Group Your Menu Items/Products
- Table 1: Process-Specific Lists
- Procedural Step 3: Conduct a Hazard Analysis
- Procedural Step 4: Implement Control Measures in Prerequisite Programs or at CCPs in Your HACCP Plans and Establish Critical Limits
- Common Operational Steps Used in Retail and Food Service
- Receiving
- Storage
- Preparation
- Cooking
- Cooling
- Reheating
- Holding (Hot, Cold, or Time)
- Set Up, Assembly, and Packing
- Serving/Selling
- Procedural Step 5: Establish Monitoring Procedures
- Procedural Step 6: Develop Corrective Actions
- Procedural Step 7: Conduct Ongoing Verification
- Frequency of Verification
- Verification - Examples
- Procedural Step 8: Keep Records
- Special Considerations Regarding Records
- Procedural Step 9: Conduct Periodic Validation
- Conclusion
- Glossary
- Annex 1 - Resources and References
- Agencies
- Articles
- Books
- FDA Publications and Federal Regulations
- Annex 2 - Seafood References
- Annex 3 - Hazard Analysis
- Annex 4 - Sample HACCP Tables
- Annex 5 - Paperwork Reduction Act of 1995