Haccp manual for institutional food service operations

products and delivery contract(s), and providing training for institutional food service staff. (12) Food Service Operations Manual, where used herein, refers to the manual that provides detailed instructions relating to the Department’s food service operations that promotes compliance and standardization. Food Service Manual /s/ Approved: Thomas R. Kane Acting Director, Federal Bureau of Prisons a food or onto a surface normally in contact with food. Hazard Analysis Critical Control Point plan (HACCP). A written document delineating Institution Food Service operations will be supervised. consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered. 4. Construct flow diagram The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to.

implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2. The food service supervisor has total responsibility for the management of the facility’s food service operations. Any employee, uniformed, or non-uniformed, entering or working in the food service area shall be subject to the rules, regulations, and procedures set forth by this manual. FOOD SERVICE SUPERVISOR For the purpose of this manual.

19 มี.ค. Retail foodservice operations that should implement HACCP If, however, you plan on conducting certain specialized processes that carry a. vary depending on the circumstances of the food operation.2 HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control. 24 ธ.ค. An example is shown in Figure 8. Figure 7 Example of hospital food service operation. Hospital Administration. Contractor 1. Vending Machine.