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HACCP

HACCP

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Published by QOBIT
Food Industry Hygiene reg.
Food Industry Hygiene reg.

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Published by: QOBIT on Jun 20, 2010
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1 qobit@yahoo.com
 
2 qobit@yahoo.com
Food Quality and Safety Systems - A Training Manual on Food Hygiene andthe Hazard Analysis and Critical Control Point (HACCP) System
Food Quality and Standards Service Food and Nutrition DivisionFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 1998Editing, design, graphics and desktop publishing:
Publishing Management Group, FAO Information Division
 Reprinted with corrections 1998
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerningthe legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of itsfrontiers or boundaries.
M-83ISBN 92-5-104115-6All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, ortransmitted in any form or by any means, electronic, mechanical, photocopying or otherwise,without the prior permission of the copyright owner. Applications for such permission, with astatement of the purpose and extent of the reproduction, should be addressed to the Director,Information Division, Food and Agriculture Organization of the United Nations, Viale delle Terme diCaracalla, 00100 Rome, Italy.
© FAO 1998
 
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original  printed version.
 
 
3 qobit@yahoo.com
Table of Contents
 
Foreword
 
Preface
 
Section 1 - PRINCIPLES AND METHODS OF TRAINING
 Introduction Module 1 - Principles of effective communication - "Getting the message across" Module 2 - Effective oral communication Module 3 - Why train? The trainer's role and responsibility Module 4 - Methods of training - The right method Module 5 - The art of questioning Module 6 - Types of training aids - How to make and use them Module 7 - Planning and delivering a presentation Module 8 - Evaluating training Module 9 - Testing trainee trainers - Individual presentations Module 10 - Organizing and managing a training course 
Section 2 - RECOMMENDED INTERNATIONAL CODE OF PRACTICE - GENERAL PRINCIPLES OF FOODHYGIENE
 Introduction Module 1 - The Codex Alimentarius Commission Module 2 - The Codex General Principles of Food Hygiene Module 3 - Primary production Module 4 - Establishment: design and facilities Module 5 - Control of operation Module 6 - Establishment: maintenance and sanitation Module 7 - Establishment: personal hygiene Module 8 - Transportation Module 9 - Product information and consumer awareness Module 10 - Training 
Section 3 - THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM
 Introduction Module 1 - History and background of the HACCP system Module 2 - The Codex guidelines for the application of the HACCP system Module 3 - Assemble the HACCP team - Task 1 Module 4 - Describe product and identify intended use - Tasks 2 and 3 Module 5 - Construct flow diagram and on-site confirmation of flow diagram - Tasks 4 and 5 Module 6 - List all potential hazards associated with each step, conduct a hazard analysis and

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