Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

U.S. Department of Health and Human Services Food and Drug Administration, Center for Food Safety and Applied Nutrition, April 2006. - 82 p.The statistics on foodborne illness speak for themselves. Regulatory officials and the retail and food service industries they regulate must partner with each other if we are to prevent or reduce foodborne illness. This Manual was prepared by the United States Food and Drug Administration (FDA), in partnership with federal, state, and local regulators, industry, academia, and consumers, to assist you, the operators of retail and food service establishments, in your efforts to produce safe food.