comprehensive manual designed to assist food service operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. This manual provides a “roadmap” for food service operators to rely on as they work to reduce risk factors associated with foodborne illness.
While this manual was published in 2006, the principles are compatible with the current (2017) edition of the FDA Food Code. This manual was prepared by the United States Food and Drug Administration (FDA), in partnership with federal, state, and local regulators, industry, academia, and consumers.
Read the full manual at the link below.