|This manual may be developed for use in a restaurant, a school cafeteria, or a home. The intent is for it to be used as part of an employee training program, and utilized throughout the operation as a continuous guide. If you are creating this for home use, make it specific to your home and family – you probably don’t have employees, so adapt the table of contents. However you can still have “training”, that would be a good section to include some age appropriate web resources and food safety games and where you explain how your children would learn to cook with you guiding them in food safety and personal hygiene.
Use the table of contents below as a guide for the contents that must be included in your manual. Additional sections may be added as you see fit.
Include on your title page the following information:
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Producing a manual on food safety Assignment | Top Essay Writing
The table of contents below should be the next page in your manual, after the title page. All the elements listed must be included, but you may add in sections as you deem necessary. Remember to keep your target audience in mind. The Table of Contents is in bold, and the explanation of what should be included in that section is in italics. Only the bold text needs to be in the table of contents (not the explanation). The explanation is there for clarification of what is expected to be included in that section. This is what you will add in that section of the manual.
Include page numbers in the Table of Contents and format your manual professionally, keeping in mind your target audience – make it specific and remember to include context. Don’t just include information because it is required – explain why it is important to know the information included. Develop the manual thoroughly. This will be used as a tool in your establishment to ensure food safety. You may use pictures or industry aids, just be sure they are properly cited.
The final page of your project should be your Reference page. Use APA format for your references. Have Fun!
Table of Contents
Purpose and Scope of Manual
Foundations for Use
Safe Food Handling
The Flow of Food
Hazard analysis Critical Control Point (HACCP)
Employee Food Safety Training
As this is an academic document, you are expected to include in-text citations and a properly formatted reference page. APA format is required.
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