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For this project, you will be 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 continuous guide. If you are creating this for home use, make it specific to your home and family – you probably don’t have employees, so adapt the table of contents. However you can still have “training”, that would be a good section to include some age appropriate web resources and food safety games and where you explain how your children would learn to cook with you guiding them in food safety and personal hygiene.
Use the table of contents below as a guide for the contents that must be included in your manual.
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 receiving
Storage – 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.
