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))

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
    • Validation Worksheet
  • 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