HACCP Manual for Food-service Establishments

A vital prerequisite for food preparation businesses is to document the procedures used to make or sell food ensuring it is safe to eat and keep said documents and records up to date. Even small food handlers, such as individual restaurants, bars and cafes should have food safety management procedures based on the principles of HACCP, but adapted to the size of their business and the complexity of their food preparation processes. The main objective of this manual is to provide a comprehensive HACCP plan as a food safety tool for hospitality and food-service students, restaurant managers, executive chefs, and F&B managers. This manual is classified into three chapters. The first chapter outlines an overview of Food Safety and HACCP (Introduction, risks associated with foods, factors contributing to outbreaks of food-borne illness, HACCP History and benefits). The second chapter illustrates Pre-requisite programs (PRPs) for HACCP. These pre-requisites internally are categorised into standard operating procedures (SOPs) and good manufacturing practices (GMPs). The third chapter describes the implementation of HACCP in food service establishments.