Food safety manual
Manual for Training employees of Aquavi Restaurant
Jessica Gonzalez
Food Service Sanitation
American University
Sheri Hernandez
26 August 2012
Table of contents
Purpose and Scope of Manual
1. To ensure safe food …………………………………………………………….. 2
2. Prevent foodborne illnesses …………………………………………………….... 2
Foundations for Use
1. Food Safety Hazards …………………………………………………………….. 2-3
2. CDC the 5 main risks for foodborne illnesses ……………………………………. 3-4
Safe Food Handling
1. Personnel Hygiene ………………………………………………………………. 4-8
The Flow of Food
1. Purchasing and Receiving ……………………………………………………… 8-10
2. Storage …………………………………………………………………………. 11-13
3. Preparation ……………………………………………………………………… 13-15
4. Service …………………………………………………………………………. 15-16
Hazard analysis Critical Control Point (HACCP)
1. Steps of the HACCP system …………………………………………………… 16-17
Employee Food Safety Training …………………………………………………….. 18
Purpose and Scope of Manual Many people are responsible for ensuring food safety - starting with the manager, producers, suppliers, shippers, distributors, handlers and receivers. As soon as the food arrives, the executive chef, sous-chef, manager or a well-trained employee will store and inspect the food correctly, following every mandatory and required step. Also, they should know how to handle the food properly in the kitchen. The kitchen and utensils have to be properly clean and sanitized before their usage. Every employee must respect all the safety standards and rules, which I will explain later on into more detail. “Everyone’s challenge is to perform these individual action as well as possible”, and thus the food people eat should be handled properly to ensure it is free from physical hazards, microorganisms and hazardous chemicals. This manual will help to prevent foodborne illnesses because it provides a roadmap for positive and safe practices. This manual explains
Jessica Gonzalez
Food Service Sanitation
American University
Sheri Hernandez
26 August 2012
Table of contents
Purpose and Scope of Manual
1. To ensure safe food …………………………………………………………….. 2
2. Prevent foodborne illnesses …………………………………………………….... 2
Foundations for Use
1. Food Safety Hazards …………………………………………………………….. 2-3
2. CDC the 5 main risks for foodborne illnesses ……………………………………. 3-4
Safe Food Handling
1. Personnel Hygiene ………………………………………………………………. 4-8
The Flow of Food
1. Purchasing and Receiving ……………………………………………………… 8-10
2. Storage …………………………………………………………………………. 11-13
3. Preparation ……………………………………………………………………… 13-15
4. Service …………………………………………………………………………. 15-16
Hazard analysis Critical Control Point (HACCP)
1. Steps of the HACCP system …………………………………………………… 16-17
Employee Food Safety Training …………………………………………………….. 18
Purpose and Scope of Manual Many people are responsible for ensuring food safety - starting with the manager, producers, suppliers, shippers, distributors, handlers and receivers. As soon as the food arrives, the executive chef, sous-chef, manager or a well-trained employee will store and inspect the food correctly, following every mandatory and required step. Also, they should know how to handle the food properly in the kitchen. The kitchen and utensils have to be properly clean and sanitized before their usage. Every employee must respect all the safety standards and rules, which I will explain later on into more detail. “Everyone’s challenge is to perform these individual action as well as possible”, and thus the food people eat should be handled properly to ensure it is free from physical hazards, microorganisms and hazardous chemicals. This manual will help to prevent foodborne illnesses because it provides a roadmap for positive and safe practices. This manual explains