MENU RECIPE HACCP hitm（菜单菜谱HACCPhitm）.pdf

THE MENU / RECIPE SECTION OF YOUR RETAIL HACCP OPERATIONS MANUAL By O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management NOTE: The following paper was submitted to Food Quality Magazine as the 6th article in a series describing the components of a retail HACCP food safety policies, procedures, and standards manual. Please contact Food Quality Magazine (TEL 215 860 7800; Carpe Diem Communications, Inc.; The Yardley Grist Mill; 10 North Main Street;Yardley, PA 19067-1422 USA) for more information about this publication.Section VI of the HITM retail HACCP policies, procedures, and standards manual deals with the actual HACCP of the menu / recipe items. This is the heart of retail HACCP recipe process control. Prerequisite programs. First, understand that it is assumed that you have implemented the National Advisory Committee on Microbiological Criteria for Foods prerequisite programs as we have discussed in previous articles. These programs are found in what I described in my last article as the Good Manufacturing Practices (GMPs) (Section IV of the companys Policies, Procedures, and Standards Manual). Under the Management component of the GMPs, one finds policies, procedures, and standards dealing with management commitment, an organization chart (so that each persons duties are described), recall procedure, and training standards of all employees. The Personnel component contains the personnel rules as to dress, personal hygiene, sickness, hand washing, etc. The Environment, Facilities, and Equipment components contain the rules for controlling cleaning chemicals; keeping pests out of the facility; maintaining the water, electrical power, and sewage systems of the facility; and assuring that all food contact surfaces are kept sufficiently clean to be safe. The Supplier component must have certification r