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The HACCP Food Safety Employee Manual Revised
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Product 21300 |
| The HACCP Food Safety Employee Manual is a user-friendly guide for implementing Hazard Analysis and Critical Control Point (HACCP) in retail foodservice. This manual is written and designed specifically with activities to assist employees to understand their food safety role as it pertains to applying HACCP. Included in this invaluable resource is an exam answer sheet to use when taking the Basic HACCP exam which allows students to verify that they understand HACCP. Retail foodservice employees will receive a Basic HACCP Certificate and wallet card when they achieve a passing grade on the exam. The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) recognizes’ HACCP as an effective food safety system that began in the early 1960s by NASA and the Pillsbury Company for the United States space program. The HACCP Food Safety Employee Manual incorporates the most recently updated 2009 FDA Food Code. |
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The HACCP Food Safety Employee Manual
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Product 01300 |
| The HACCP Food Safety Employee Manual is intended for adult education and industry training for all food handlers whose responsibilities include completing their duties according to a HACCP plan. Key employees, supervisors, managers, directors, and owners who are beginning HACCP for the first time will find this basic training useful in understanding and experiencing what their employees are learning in order to provide proper leadership and guidance. |
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The HACCP Food Safety Training Manual
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Product 01350 |
| The HACCP Food Safety Training Manual is intended for training of key employees, supervisors, managers, directors, and owners who are or will be responsible for creating, implementing, or managing a HACCP plan. It is equally appropriate for use in culinary and hospitality programs, especially in food safety, HACCP, and cooking and baking fundamental courses for training future leaders in all retail food operations. |
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The HACCP Food Safety Facilitator's Guide
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Product 01360 |
| This guide is intended for trainers and educators. The guide is a training tool to support the leaders around the world in the education of food safety and food defense prerequisite programs, and the seven HACCP principles. Each of the five star points of The HACCP Food Safety Employee Manual and The HACCP Food Safety Training Manual has a corresponding chapter in this Facilitator’s Guide. Each star point is comprised of three sections: Star Point Actions, Discussion Points, and Star Knowledge Answers. The HACCP Train-the-Trainer programs are available through out the United States and private classes are available Internationally. |
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The HACCP Food Safety Facilitator's CD-ROM
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Product 01365 |
| PowerPoint slides for each Star Point are provided as a visual support of the text information of each chapter of the Facilitator's guide. |
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The HACCP Food Safety Facilitator's Guide & CD-ROM
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Product 01375 |
| Combinding both the HACCP Facilitator's guide and the PowerPoint presentation CD-ROM in one great package! |
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San Jamar HACCP Food Safety Kit
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Product 03135 |
| Kit includes: Saf-T-Ice Tote®; Rapi-Kool™ Cold Paddles; Rapi-Kool™ Wall Chart; Kolor-Cut™ Cutting Board Samples; Tuff-Cut™ Cutting Board Sample; Board-Mate® Sample; Kolor-Cut™ Cutting Board Wall Chart; Kleen-Pail™; Bladerunner® Slicer Cleaning Sponge Samples; Bladerunner® Wall Chart; 140°F,160°F, 170°F, T-Stick® Samples, Mani-Kare™ Bandage Samples, Mani-Kare™ Hand & Nail Brush Samples, Smart System™ Roll Towel Dispenser CD, Versa-Mat™ Bar Matting, Hand Washing Station Wall Chart, & Product Literature. |
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Tap Series Online "HACCP Training"
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Product 01520 |
| By using both nationally and internationally accepted HACCP standards, this program is designed to provide trainees with information needed to pass the NSF/HACCP Manager Certification exam. This is achieved while experiencing practical, real world case studies that cover the “five preliminary steps” of a HACCP plan and the application of its “seven principles.” Also included are NSF/HACCP plan development forms which can be printed out and used in the creation of a successful HACCP plan. This CD requires internet access. |
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