I need help in producing a
manual on food safety. This manual may be developed for use in a restaurant, a
school cafeteria, or a home. The intent is for it to be used as part of an
employee training program, and utilized throughout the operation as a
Use the table of contents below as a guide for the contents that must be
included in your manual. Additional sections may be added as you see fit.
Include on your title page the following information:
The business/home/audience for which this manual is being
prepared (who will be using this manual?)
The table of contents below should be the next page in your manual, after the
title page. All the elements listed must be included, but you may add in
sections as you deem necessary. Remember to keep your target audience in mind.
The Table of Contents is in bold, and the explanation of what should be
included in that section is in italics. Only the bold text needs to be in the
table of contents (not the explanation). The explanation is there for
clarification of what is expected to be included in that section. This is what
you will add in that section of the manual.
Include page numbers in the Table of Contents and format your manual
professionally, keeping in mind your target audience. Develop the manual
thoroughly. This will be used as a tool in your establishment to ensure food
safety. You may use pictures or industry aids, just be sure they are properly
The final page of your project should be your Reference page. Use APA format
for your references. Have Fun!
Table of Contents
Purpose and Scope of Manual Who
is responsible for ensuring safe food? How
will this manual help prevent foodborne illnesses?
Foundations for Use What
are the food safety hazards? What
are the 5 main risks leading to foodborne illness, as defined by the CDC? Who
are at greater risk for foodborne illness and why? How
does the CDC define an outbreak of foodborne illness?
Safe Food Handling Define
how foodhandlers can contaminate food Define
guidelines for a good personal hygiene program and describe the steps for
proper handwashing Define
requirements for employee work attire, proper use of gloves, and develop
policies regarding eating, drinking or smoking while preparing food. What
should an employee do when the first arrive at work?
The Flow of Food Purchasing
and Receiving - Define general guidelines/procedures for purchasing and
- Describe general storage guidelines. Address only dry storage and
refrigerated items Preparation
- Provide guidelines for thawing, cooking, cooling and reheating food. Provide
minimum cooking temperatures for at least 4 different items. Service
– Establish guidelines for servers and procedures for safe food service. (You
do not need to include details on holding food for service or serving off-site
unless it is applicable to your establishment)
Hazard analysis Critical Control Point (HACCP) Describe
the steps involved in a HACCP system. Do not just list the steps, define them
in your own words, as they relate to your facility.
Employee Food Safety Training Develop
a food safety training program for your employees. You do not need to include
all the details, but be sure to explain the importance for having such a
training program and identify the frequency with which this training should
take place. In addition to the use of this manual, explain the type of training
you will use and how you will determine when training will happen.
and a properly formatted reference page. APA format is required.