HACCP Hands: Hands-On Implementation Manual

• Section 1: Assess Risk
  • Risk Management
  • 5 Faces of Foodborne Illness
  • Damages Created by Foodborne Illness
  • Damages Created by Foodborne Illness
  • Foodborne Illness: Process Assessment Checklist
  • Foodborne Illness: Risk Self-Assessment
  • Quick Start: Risk Assessment
  • Self-Assessment Worksheet Guide
  • Step One: Assess the Risk
  • The Law & Foodborne Illness
  • The Pathogen Pathways
  • The Science of Foodborne Illness
  • The “High Risk” Population
• Section 2: Establish Safe Levels
  • Worker Exclusion Policy Guidelines
  • Determine Adequate Handwash Frequency
  • Quick Start Frequency Worksheet
  • Use the Worksheet
• Section 3: Optimize Processes, Equipment & Supplies
  • Equipment & Supplies Planning Guide
  • Faucet Checklist
  • Getting Started With Best Practices:
  • Hand Sanitizer Checklist
  • Liquid & Foam Soap Checklist
  • Nail Brush Checklist
  • Optimizing The Hand Hygiene Process
  • Paper Towel Checklist
  • Process, Equipment & Supplies Worksheet
  • Process, Equipment & Supplies Worksheet
  • Sink Checklist
  • Step-by-Step for the Person-In-Charge
  • Water Supply Checklist
• Section 4a: Train & Motivate
  • Hand Hygiene Certification Programs
  • The Hand Gloving Certification Program
  • The Hand Sanitizing Certification Program
  • The Handwashing Certification Program
  • The Handwashing Certification Program
• Section 4b for Employees: Safe Hands Hand Hygiene Manual
  • As Managers and Employees of “ABC Foods”
  • Certification
  • Five Faces of Foodborne Illness
  • Glove Certification
  • glove sizing chart
  • Gloving: Why, When, How
  • Hand Sanitizer Certification
  • Hand Sanitizing: Why, When, How
  • Handwashing Frequency Standard
  • Handwashing Guide
  • P R O G R A D E
  • Safe Hands-Safe Food Policy
  • The Core Handwash
  • The Science of Foodborne Illness
  • The Science of Hand Hygiene
  • Top Ten Foodborne Facts to Consider
• Section 5: Monitor
  • Event Planning
  • Event Planning Calendar Example
  • Line Check Report
  • Measure & Graph Daily/Weekly Performance
  • Motivating Team Performance
  • Performance Recognition Guide
  • Step Five: Monitor Performance & Motivate Change

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      • Employees: Educate & Train
        • Personal Touch Risk Assessment Training Tool
    • Setting Safe Level
    • Optimize
      • Equipment: Less Than Ideal
        • Kitchens from Hell Blog (Resource Center)
      • Equipment: Basic Needs & Prorities
    • Training
    • Monitor
  • TouchReady™ Surfaces
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    • Setting Safe Level
    • Optimize
    • Training
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      • Documenting
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• Food & Hospitality
  • Understanding Risk
    • The Science: Microbes
    • The Science: Customers
    • The Science: Regualtors
    • Operator Misconception of Risk
    • The Science: Hepatitis A
    • The Science: Restrooms
    • Science. It’s on your side.
    • Self-Assessment Worksheet Guide
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      • A Classroom Brief Video
      • Mock Trial Video
    • Constructive Knowledge
  • Understanding Costs
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    • Plan, Build & Equip
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        • Stop Until Standards are Established
      • The Kitchen Plan & Active Hand Hygiene
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      • Hand Soap
        • Sealed vs. Open-Top
      • Nail Brush
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        • Hand Sanitizer Virus Studies
        • Norovirus-Effective Formula
        • Tracking Norovirus in Foodservice
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      • Waste Receptacles
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• Learning Center
  • Hands-On Plan
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    • WIN Frequency Guide
  • Hands-On Manual
    • Section 1: Assess Risk
      • Risk Management
      • 5 Faces
      • The Law & Foodborne Illness
    • Section 2: Establish Safe Levels
    • Section 3: Optimize
    • Section 4: Train & Motivate
    • Section 4 Employees: Safe Hands
    • Section 5: Monitor
  • Hands-On Level One Implementation Manual
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