Author Description

Product Description HACCP made simple! An easy to understand manual that will help any organization understand, develop, and implement a HACCP program. A quick reference, easy to follow guide that is relevant for schools, military, health care, restaurants, suppliers and manufacturers. Goes through 14 steps, one by one, with detailed yet simple explanations, examples, forms, hazards. Explains HACCP's pre-requisites, preliminary steps and principles, but in a user-friendly manner that operators will be able to understand. Review Ed, I finally reviewed your HACCP Implementation - Quick Reference Manual. I like it! It is the most simplistic [a positive comment] rendition that I have seen on HACCP training to understand the principles. And you did it in just 80 pages. While intended for foodservice it can easily bridge over to food processing and distribution as well. --C. Dee Clingman, RS, CDC Global Quality & SafetyBased upon 30 years in the regulatory field and now in the private sector, this is the most extensive cross over manual I have ever encountered. It's ano nonsense, simple, easy to understand language will be able to be implemented by either regulatory or private sector personnel in a consistent and easily understood format. To coin a phrase, "HACCP FOR DUMMIES" will be part of my library and a significant training aid in the implementation of any HACCP Program. --Alex F. Stokes, Jr., REHS/RS, MCFE CHM, Director Food & Health, Wynn Resorts, Las Vegas, NVFor the first time a HACCP Manual that works by making sense of it all! Talks matter-of-factly how to implement all the sometimes overwhelming information you have received into a simple and easy to start program. It is great for both those who are certified in HACCP and those just being introduced to the program. --Robin V. Keys, MCFE, CFM, CHM, Nutritional Service Director, CareOne of Moorsetown About the Author Ann retired from the U. S. Navy as a Chief Hospital Corpsman Preventive