管理食品安全.pdf

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1、ManagingFoodSafety:AManualfortheVoluntaryUseofHACCPPrinciplesforOperatorsofFoodServiceandRetailEstablishmentsAdditionalcopiesareavailablefrom:OfficeofComplianceDivisionofCooperativePrograms(HFS-625)CenterforFoodSafetyandAppliedNutritionFoodandDrugAdministration51

2、00PaintBranchParkwayCollegePark,MD20740(Tel)301-436-2350U.S.DepartmentofHealthandHumanServicesFoodandDrugAdministrationCenterforFoodSafetyandAppliedNutrition[July2005]ManagingFoodSafety:AManualfortheVoluntaryUseofHACCPPrinciplesforOperatorsofFoodServiceandRetailE

3、stablishmentsCHAPTER1INTRODUCTION...............................................................................1PURPOSEANDSCOPE.................................................................................................1Whohastheresponsibilityforensuringsaf

4、efood?....................................................1Whatismyhealthinspector'sroleinhelpingmetopreventfoodborneillnessinmyestablishment?......................................................................................................2Howcanthismanualhe

5、lpmetopreventfoodborneillness?.....................................2Howwasthismanualprepared?................................................................................3Whoregulatesme?..........................................................................

6、..........................3IsitarequirementthatIimplementafoodsafetymanagementsystembasedonHACCPprinciples?................................................................................................3WhatdoIneedtoassistmeinusingthismanual?....................

7、...............................4BACKGROUND..............................................................................................................5Whataretheretailandfoodserviceindustries?........................................................5Whatarefoods

8、afetyhazards?..................................................................................6Whatarefoodborneillnessriskfactors?............................