FIFTH EDITION
A practical approach to institution/restaurant sanitation
COPYRIGHT 2008 by Nancy Gasser, 630 S Woods Edge Drive, Oregon, WI 53575 (608)
258-2309 or email: ngasser@matcmadison.edu
Click here to return to the Professional Development CPE page
CUSTOMER COMMENTS
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."
Overview and Instructions
Welcome to the HACCP and Beyond-Sanitation Manual self-directed accredited learning 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 program, it is suggested that you follow these three steps:
Step 1: Read the material presented in the manual.
Step 2: Assess what you have learned by completing the self-assessment instrument
contained at the end of this learning program.
Step 3: Compare your answers to the answer key contained at the end of this
learning program. If you scored at least 80% correct, you have completed this
program and are ready to transfer your answers to the CONTINUING PROFESSIONAL
EDUCATION REPORTING FORM. If you have less than 80% correct, re-read this learning
program until you score at least 80% correct.
After you have successfully completed the program, complete and mail the CPEU REPORTING FORM to:
Wolf Rinke Associates, Inc.
P.O. Box 350
Clarksville, MD 21029
or fax to (410) 531-9282
Upon receipt of your successfully completed CONTINUING PROFESSIONAL EDUCATION REPORTING FORM, ten (10) CPEUs will be reported to the accrediting agency of your association. You will receive written verification from us.
Happy Learning
Nancy Norwell Gasser, MS, RD, CD
Goals and Objectives
GOAL:
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.
OBJECTIVES:
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.
" Recognize 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.
Table of Contents
Description Page Number
Chapter 1: Introduction 1
Chapter 2: HACCP: Hazard Analysis Critical Control Points 7
Chapter 3: Food Safety 27
Chapter 4: Foodborne Illnesses 41
Chapter 5: Preparing and Serving Food Safely 45
Chapter 6: Cleaning, Sanitizing and Safety 61
Chapter 7: Safe Food Procurement 73
Chapter 8: Safe Food Storage 79
Chapter 9: Daily Time/Temperature Controls 91
Chapter 10: Environmental Sanitation 95
Chapter 11: Conclusion 103
Glossary of Terms 107
References and Resources 111
Self-Assessment Instrument 113
Answer Key 121
Explanations to Self-Assessment Questions 123
Appendix: 125
A. Food Safety Competencies 127
B. HACCP Flow Chart 131
C. Critical Control Point Decision Tree 133
D. HACCP Monitoring Report for Milk 135
E. Recipe Hazard Evaluation Form 137
F. HACCP Inspection Document 139
G. Steps for Proper Handwashing 145
H. When to Wash 147
I. Abbriviated Compendium of Acute Foodborne GI Diseases 149
J. Reccomended Internal Temperature Chart for Meats 151
K. FAT TOM 153
L. Monthly Dishwasher Temperature Log 155
M. Milk Dispenser Temperature Log 157
N. Cooler/Freezer Temperature Record 159
O. Servery Temperature Log 161
P. Food Temperature Record 163
Q. Sanitation Checklist 167
R. Facility Sanitation Review Checklist 171
S. Employee Health Reporting Form 175
T. Staff Orientation Checklist 177
U. HACCP Sample Letter to Vendor 179
V. HACCP Acknowledgment Form 181
About the Author 183
About Wolf Rinke Associates, Inc. 184
ABOUT THE AUTHOR
Nancy (Norwell) Gasser, MS, RD, CD, has over 25 years of experience in the food service industry. Experience has been in school food service, 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 is currently the Administrator for Adult and Continuing Education at Madison Area Technical College, Madison, Wisconsin.
This manual is approved as a course workbook for sanitation recertification courses in the State of Wisconsin. It is used as the text for sanitation certification and HACCP training by Western Wisconsin Technical College. It is approved by the DMA for continuing education credits for Certified Dietary Managers.
Nancy can be contacted at: 630 S Woods Edge Drive, Oregon, WI 53575, phone
(608) 258-2309 or email Nancy at ngasser@matcmadison.edu.