Fit Food Weight Loss Cookbook
Author: Ellen Haas
What we eat fuels our bodies, shapes our health, and is central to our well-being. Every year, scientists learn more about the strong relationship between food and health. Luckily, eating right has never been easier to do or more delicions for your taste buds—when you know how. The Fit Foods—everyday foods like blueberries or turkey or yogurt—are your ingredients for wellness, deliciously. Together, the 21 Fit Foods reinforce each other's health benefits and supply your body with the nourishment it needs for a long and healthy life.
Ellen Haas is a leading expert on healthy eating and founder and CEO of FoodFit.com, a popular source for healthy eating on the web. When she launched FootFit.com in 2000, it was a natural extension of her long career dedicated to consumer advocacy. Her new book, Fit Food, captures the essence of the valuable information found on FoodFit.com. Starting with the basics of nutrition, it takes you beyond the science to focus on the everyday foods that contribute to your health. This handy, easy-to-use resource helps you eat well and stay fit, dieting or no dieting. It showcases top chef-created recipes and the best tips and expert advice.
Go to: Probabilistic Robotics or Brothers in Arms
The HACCP Food Safety Training Manual
Author: Tara Paster
The complete guide to help successfully implement a HACCP system
The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.
Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are:
- Establish Prerequisite Programs
- Apply Food Defense
- Evaluate Hazards and Critical Control Points
- Manage Critical Limits, Monitoring, and Corrective Actions
- Confirm by Record Keeping and Documentation
This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.
Table of Contents:
Acknowledgments.HACCP Introduction: Star Points to Food Safety.
HACCP Pretest.
Training.
Job Description.
Food Safety vs. Sanitation.
Active Managerial Control.
HACCP STAR POINT 1 PREREQUISITE PROGRAMS.
Developing Prerequisite Programs.
Product Instructions.
Equipment.
Facility Design.
Understanding Food Safety.
Using Standard Operating Procedures (SOPs).
Common Foodborne Illnesses.
Viruses.
Bacteria.
Parasites.
Duty to Report Foodborne Illness Diseases.
Major Food Allergens.
International Food Safety Icons.
Food Safety Match Game.
Responsibilities Related to Food Safety.
Do Not Work If Ill.
Wash Your Hands.
No Bare-Hand Contact.
Do Not Cross-Contaminate.
Potentially Hazardous Foods: Time/Temperature Control for Safety of Food (PHF/TCS).
Temperature Danger Zone (TDZ).
Cook All Foods Thoroughly.
Cold Holding.
Hot Holding.
Cooling Food.
Wash, Rinse, Sanitize.
Pest Control.
Serving Food and Operating Self-Service Bars.
Serving Food.
Self-Service Areas.
Prerequisite Programs Star Conclusion.
Are You a Food Safety “Superstar”?
Summary of Food Safety Standard Operating Procedures (SOPs).
HACCP STAR POINT 2 FOOD DEFENSE.
Federal Action Taken to Protect Our Food.
Evolutionof Food Defense.
Food Defense vs. Food Security vs. Food Safety vs. Hoaxes.
Hoaxes.
Why Is Food Defense Important?
Reality Check.
Training Employees in Food Defense.
Crisis Management.
Are You a Food Defense “Superstar”?
HACCP STAR POINT 3 CREATE A HACCP PLAN.
HACCP Introduction.
What Is HACCP?
Why Is HACCP Important?
The HACCP Philosophy.
Principle 1: Conduct a Hazard Analysis.
Biological Hazards.
Chemical Hazards.
Physical Hazards.
Hazard Analysis: A Two-Stage Process.
Principle 2: Determine Critical Control Points.
Critical Control Point Guidelines.
Decision Trees to Determine Critical Control Points.
HACCP STAR POINT 4 WORK THE PLAN.
Principle 3: Establish Critical Limits.
Examples of Time and Temperature Critical Limits.
Critical Limits: Minimum Internal Temperatures.
Principle 4: Establish Monitoring Procedures.
How Do You Monitor?
Principle 5: Identify Corrective Actions.
HACCP STAR POINT 5 CHECKS AND BALANCES.
Principle 6: Verify That the System Works.
Principle 7: Record Keeping and Documentation.
Sample Record-Keeping Charts.
HAACP Principles Match Game.
Are You a HACCP “Superstar”?
Appendix.
Glossary.
Resources.
Index.
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