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...
[ View Full Essay]