Manual for food Safety 2

Manual for food Safety 2.

I need help in producing a
manual on food safety. This manual may be developed for use in a restaurant, a
school cafeteria, or a home. The intent is for it to be used as part of an
employee training program, and utilized throughout the operation as a
continuous guide.
 
Use the table of contents below as a guide for the contents that must be
included in your manual. Additional sections may be added as you see fit.
 
Include on your title page the following information:

  • Your name

  • The business/home/audience for which this manual is being
    prepared (who will be using this manual?)

  • Date

     
     
    The table of contents below should be the next page in your manual, after the
    title page. All the elements listed must be included, but you may add in
    sections as you deem necessary. Remember to keep your target audience in mind.
    The Table of Contents is in bold, and the explanation of what should be
    included in that section is in italics. Only the bold text needs to be in the
    table of contents (not the explanation). The explanation is there for
    clarification of what is expected to be included in that section. This is what
    you will add in that section of the manual.
     
    Include page numbers in the Table of Contents and format your manual
    professionally, keeping in mind your target audience. Develop the manual
    thoroughly. This will be used as a tool in your establishment to ensure food
    safety. You may use pictures or industry aids, just be sure they are properly
    cited.
     
    The final page of your project should be your Reference page. Use APA format
    for your references. Have Fun!
     

    Table of Contents

    Purpose and Scope of Manual
    Who
    is responsible for ensuring safe food?

    How
    will this manual help prevent foodborne illnesses?

    Foundations for Use
    What
    are the food safety hazards?

    What
    are the 5 main risks leading to foodborne illness, as defined by the CDC?

    Who
    are at greater risk for foodborne illness and why?

    How
    does the CDC define an outbreak of foodborne illness?

    Safe Food Handling
    Define
    how foodhandlers can contaminate food

    Define
    guidelines for a good personal hygiene program and describe the steps for
    proper handwashing

    Define
    requirements for employee work attire, proper use of gloves, and develop
    policies regarding eating, drinking or smoking while preparing food. What
    should an employee do when the first arrive at work?

    The Flow of Food
    Purchasing
    and Receiving  – Define general guidelines/procedures for purchasing and
    receiving

    Storage 
    – Describe general storage guidelines. Address only dry storage and
    refrigerated items

    Preparation 
    – Provide guidelines for thawing, cooking, cooling and reheating food. Provide
    minimum cooking temperatures for at least 4 different items.

    Service
    – Establish guidelines for servers and procedures for safe food service. (You
    do not need to include details on holding food for service or serving off-site
    unless it is applicable to your establishment)

    Hazard analysis Critical Control Point (HACCP)
    Describe
    the steps involved in a HACCP system. Do not just list the steps, define them
    in your own words, as they relate to your facility.

    Employee Food Safety Training
    Develop
    a food safety training program for your employees. You do not need to include
    all the details, but be sure to explain the importance for having such a
    training program and identify the frequency with which this training should
    take place. In addition to the use of this manual, explain the type of training
    you will use and how you will determine when training will happen.

    in-text citations
    and a properly formatted reference page. APA format is required.

Manual for food Safety 2

superadmin (28431)
New York University
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