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Food
Handler Certification Program |
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- a system which:
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looks at hazardous and high risk food; |
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identifies the greatest risk factors of the food known to cause foodborne illness; |
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makes the changes necessary to reduce or eliminate the risk; |
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monitors the overall food handling |
HACCP was developed by Pillsbury Foods and NASA to ensure their astronauts would have a
safe source of food in space.
Hazard Analysis:
- a review of recipes to determine which food requires a lot of handling and has a high possibility for time and temperature abuse
Critical Control Point (CCP):
- a point where a hazard exists and a control measure is used to eliminate, prevent or minimize that hazard
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