Food Safety Manual

Food Safety

Purpose and Scope of Manual

Foundations for Use

Safe Food Handling

The Flow of Food

Purchasing and Receiving

Storage

Preparation

Service

Hazard Analysis Critical Control Point (HACCP)

Employee Food Safety Training

Food Safety Manual

Nearly 1 in 6 Americans will become sick due to foodborne illness each year and of these, 3,000 will die (CDC, 2011). Since 1997 the number of Escherichia coli has been cut in half, but the prevalence of Salmonella infections has remained stable. Salmonella infections are estimated to be responsible for $365 million in direct medical care costs each year, thus foodborne illness continues to represent a significant medical and economic burden in the U.S. Government agencies therefore continue to investigate and promote greater compliance with food safety practices.

Purpose and Scope of Manual

The apparent success in reducing E. coli infections due to food contamination is proof that foodborne illness...
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