Manual with 1 Reporting Form, 121 pgs. Can you afford even one food borne illness outbreak? Think of what that would do to your facility's reputation!!!! Not sure whether you are in compliance with the new HACCP guidelines? This comprehensive, NEW sanitation manual written by a veteran Certified Safe Food Service Manager, includes time temperature control charts, HACCP plans, sanitation checklists, orientation checklists, reproducible training aids, storage charts for a wide variety of foods, plus much more! It will enable you to:
For RDs/RDNs & DTRs/NDTRs for the Professional Development
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and BEYOND: Sanitation Manual, 7th Edition
©2016 Wolf Rinke Associates, Inc.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the Publisher.
Jessica Rudewick: "this was a great course and will help me start my business off on the right foot, safely!!. I also love all the great worksheets and charts at the end that I can use!"
Nancy Ayers, CDM, CFPP "World of information, great way to earn CE credits, wonderful programs full of information & well organized. Very useful in what I need in my line of work. Can apply the sanitation training to my employees making it more effective in showing how important it is to follow the HACCP guidelines."
Mary Gampp "The form/checklists you include are
valuable tools as well as the charts-very useful. Also the course
is an excellent review on sanitation practices."
Tu_Ngoc Nguyen-Dang: "The appendices are very useful in practice."
Agapita Beninati: " . . . this program provided me so much information that I was not aware of before. Thank you."
Sister Agatha Simms: "Program well organized and informative. Explanation and chapters well organized."
Stephanie Valley: "The charts I can use in my practice."
Donna Carroll: "It was a great refresher course and great charts to use in the Dietary Dept."
Heidi Diona: "Easy to comprehend."
Cynthia Van Buren: "Always well written, concise, efficient, effective, and given the opportunity: a very workable and useable approach to successful implementation."
Judith Roberts: "Great resource."
Jo Dragoon- Morse: "The forms found in the appendix were excellent."
Barbara Farrar: "It was easy to use to train staff because it was written for the everyday, on the job, person in simple easy to understand words."
Kelly Pendleton: ". . . I like that previous food service directors wrote the book.
Margaret Adkins: "Easy to read, well formatted and organized. Great points on sanitation with guidelines to implement."
Judy Simpson: "It was made interesting: not boring."
Nancy Duncan: "The manual was very well written and made the information very clear and easy to understand."
OVERVIEW AND INSTRUCTIONS
Welcome to the HACCP and Beyond: Sanitation Manual self-directed, accredited CPE program.
Submit it on-line at www.easyCPEcredits.com,
Or fax to: (410) 531-9282,
Or mail to: Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville, MD 21029.
Upon receipt of your CPE Reporting Form, we will e-mail you a Certificate of Completion within 2-5 days.
When you submit your CPE Reporting Form to us via www.easyCPEcredits.com, fax or mail, be sure to write your correct e-mail address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your e-mail address clearly.
To ensure that our e-mails are delivered to your inbox (instead of your junk/spam folders), please add firstname.lastname@example.org to your Address Book or Safe List of allowed e-mail senders. Also, be sure to allow attachments from this e-mail address.
TABLE OF CONTENTS
Chapter 1: Introduction
Chapter 2: Hazard Analysis Critical Control Points
Chapter 3: Food Safety
Chapter 4: Foodborne Illnesses
Chapter 5: Updates to the FDA Food Code
Chapter 6: Preparing and Serving Food Safely
Chapter 7: Cleaning, Sanitizing and Safety
Chapter 8: Safe Food Procurement
Chapter 9: Safe Food Storage
Chapter 10: Daily Time/Temperature Controls
Chapter 11: Environmental Sanitation
Chapter 12: Conclusion
Glossary of Terms Times, Temperatures and Terms to Remember
For Your Continuing Learning
Self Assessment Instrument
Explanations to Self-Assessment Questions
Appendix A: Food Safety Competencies
Appendix B: HACCP=Hazard Analysis Critical Control Point
Appendix C: Critical Control Point Decision Tree
Appendix D: HACCP Monitoring Report for Milk
Appendix E: Recipe Hazard Evaluation Form
Appendix F: HACCP Inspection Document
Appendix G: Steps for Proper Hand Washing
Appendix H: When to Wash
Appendix I: Abbreviated Compendium of Acute Foodborne GI Diseases
Appendix J: Recommended Internal Temperature Chart for Foods
Appendix K: Six Primary Factors Involved in Bacterial Growth
Appendix L: Monthly Dish Machine Temperature Log
Appendix M: Milk Dispenser Temperature Log
Appendix N: Cooler/Freezer Temperature Record
Appendix O: Servery Temperature Log
Appendix P: Food Temperature Record
Appendix Q: Sanitation Checklist
Appendix R: Facility Sanitation Review Checklist
Appendix S: Employee Health Reporting Form
Appendix T: Staff Orientation Checklist
Appendix U: HACCP Sample Letter to Vendor and Vendor HACCP Acknowledgement Form
Appendix V: Documentation Log for the HACCP-based SOPs*
About the Author
About the Editor
ABOUT THE AUTHOR
Nancy Meyer, MS, RD, CD, has more than 30 years of experience in the foodservice industry. Her experience has been in school foodservice, nursing homes, restaurants, mental health institutions, centers for the developmentally disabled and correctional institutions.
ABOUT THE EDITOR
Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, Inc., a company that has provided high quality CPE programs to nutrition professionals since 1990.
Special thanks to the following individuals for their careful review of this CPE program.
Christine Althaus, RD, CD
Regina Detrana-Hinrichs, RD, CD
Mary B. Wollet, RD, CD
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