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HACCP and BEYOND: Sanitation Manual, 7th Edition
Nancy J. Meyer, MS, RD, CD

10 CPEUs
10 CPEUs

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:

  • avoid a food borne illness outbreak
  • apply principles of safe food handling from purchase through storage, preparation, and service
  • provide highly effective training for your employees
  • operate your facility in accordance with the new HACCP guidelines

Click for more information and customer comments

Approved by CDR

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Performance Indicators (PIs):
1.5.1, 1.5.2, 2.1.10, 5.2.6, 7.1.3, 7.1.6, 7.2.1, 7.2.2, 7.2.5, 7.2.6, 7.2.7, 7.2.8, 7.2.9, 7.2.10, 7.2.11, 7.3.2, 7.3.3, 8.4.3, 9.1.3, 9.1.4, 9.2.1, 9.2.2, 9.3.2, 9.4.1, 9.4.2, 10.5.3, 11.1.4, 13.1.2, 13.1.6, 13.1.7, 14.1.4, 14.1.6.

DON'T SEE your Performance Indicators Listed here?
There are many Performance Indicators (PIs) that are applicable but we can't list them all &
Per CDR you may use ANY PI as long as it relates to your Learning Plan.
For details
click here.

Share with a friend and Save! Click here for important information about sharing.
To order an ADDITIONAL Reporting Form click below:

10 CPEUs

HACCP and BEYOND: Sanitation Manual, 7th Edition
Nancy J. Meyer, MS, RD, CD
A practical approach to institution/restaurant sanitation

Copyright 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."


Welcome to the HACCP and Beyond: Sanitation Manual self-directed, accredited CPE program.
This program is designed to provide you with the information you need to serve safe food and at the same time enable you to earn ten (10) Level 2 Continuing Professional Education Units (CPEUs).
To get the most out of this CPE program, it is suggested that you adhere to the following four steps:

  • Step 1:Review the goal and objectives.
  • Step 2:Read and study the CPE program.
  • Step 3:Assess what you have learned by answering the self-assessment questions at the end of the CPE program.
  • Step 4:Compare your answers to the answer key located at the end of the CPE program. If you scored at least 80% correct (40 questions), you have completed the CPE program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION (CPE) Reporting Form. If you scored less than 80% correct, re-read the CPE program until you score at least 80% correct.
To receive your well-deserved ten (10) CPEUs you must complete the CPE REPORTING FORM and:
Submit it on-line at www.easyCPEcredits.com,
Or fax to: (410) 531-9282,
Or mail to: Wolf Rinke Associates, 3801 Schuylkill Road, Spring City, PA 19475.
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 cpesupport@wolfrinke.com to your Address Book or Safe List of allowed e-mail senders. Also, be sure to allow attachments from this e-mail address.


To provide you with the information you need to serve safe food and be in compliance with the latest Hazard Analysis Critical Control Points (HACCP) guidelines.

As a result of completing this self-directed accredited learning program, you will be better able to:

  • Avoid a foodborne illness outbreak in your facility.
  • Operate your facility in accordance with the current HACCP guidelines.
  • Establish an HACCP monitoring report for a variety of foods.
  • Recognize the characteristics of potentially hazardous foods.
  • Implement critical control points to reduce or minimize hazards.
  • Apply specific criteria most frequently used for critical limits.
  • Identify examples of measurements used for monitoring food.
  • Distinguish between infection and intoxication.
  • Utilize the FAT TOM mnemonic to recall the primary factors in bacterial growth.
  • Apply specific techniques to prevent the spread of disease.
  • Recognize the major causes of foodborne illnesses, organisms involved, symptoms, duration and prevention.
  • Apply principles of safe food handling from purchase through storage, preparation and service.
  • Provide highly effective sanitation training to your employees.
  • Utilize a wide variety of tools and instruments-such as HACCP plans, sanitation checklists, time temperature control charts, and storage charts-to ensure that you and your team members serve safe food.

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
Answer Key
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


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.
Nancy has a Master of Science degree from UW-Madison in Food Science/Food Service Administration and a Bachelor's Degree in Dietetics from College of St. Scholastica, Duluth, Minnesota. Nancy recently retired as an educational administrator from Madison Area Technical College, Madison, Wisconsin.
This CPE program is approved as a course workbook for sanitation recertification courses in the State of Wisconsin, and is used as the text for sanitation certification and HACCP training by Western Wisconsin Technical College. Nancy can be contacted at woodsedge5@gmail.com.


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.
He earned a BS at Drexel University, a MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin, and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Wolf is a past Adjunct Associate Professor, Graduate School of Management & Technology, University of Maryland, and a former Adjunct Faculty Member, School of Continuing Studies, The Johns Hopkins University.
He is the past president of the DC Dietetic Association and has been honored by the Academy with the Award for Excellence in the practice of Management; the Outstanding Dietitian of the Year Award; the Outstanding Service Award; and has delivered the Lenna Frances Cooper Lecture.
At the Academy he has served in numerous leadership roles including Chair, Scholarship Committee, DBC; Chai, Communication Committee, CDR; Chair, Area Coordinating Committee, COE; Chair, COE, and member of Resource for Education Programs Committee; Honors Committee; CDR, Licensure Panel and Ethical Practices Task Force; CDR; House of Delegates and Board of Directors.
He is the author of more than 500 articles, numerous CPE home-study programs, several popular books, and the free monthly eNewsletter "Read and Grow Rich" written specifically for savvy Nutrition Professionals like YOU!
Subscribe now at www.easyCPEcredits.com--you'll be glad you did!


Special thanks to the following individuals for their careful review of this CPE program.

Christine Althaus, RD, CD
State of Wisconsin
Department of Corrections
Madison, WI

Regina Detrana-Hinrichs, RD, CD
Oregon, WI

Mary B. Wollet, RD, CD
Jefferson, WI

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