Biomedical Engineering Reference
In-Depth Information
effectiveness of food handler training. However, measuring the effectiveness of
such training is a challenge. According to the National Environmental Health
Association (NEHA
2011
), few jurisdictions have tried to assess the outcomes of
food handler training. Evidence supporting the effectiveness of training is inconclu-
sive, with published evaluations showing mixed results (Roberts et al.
2008
; NEHA
2011
), and a number of investigations have had only limited success. A “best” eval-
uation method has yet to be developed or established.
Evaluator _____________________________________ Date ____________________ Time
___________________
COR
R.
ACT
#
PREREQUISITE HACCP
REQUIREMENTS
PERSON / ITEM
OBSERVATION
:
Personal Hygiene
(Person: Health, cleanliness,
double hand washing when
coming from toilet, single
hand washing for raw food /
RTE food control, gloves
control)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Environment / facilities
(Item: Cleaned, maintained,
pests, trash, chemicals, water,
plumbing controlled)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Equipment
(Item: Cleanliness,
temperature, maintenance,
sanitizer concentration,
thermometers / instrument
calibration)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
Supplies
(Food: temperature, use by;
inventory rotation; approved
supplier, protected, RTE on
top)
1. ____________ : _______________________________
2. ____________ : _______________________________
3. ____________ : _______________________________
FOOD HACCP
PROCESSES
FOOD
OBSERVATION
:
CR
ACT
#
Physical hazards
(Food: hard foreign objects,
choking, thermal)
1. ____________ : _______________________________
2. ____________ : _______________________________
Chemical hazards
(Item: separate from food,
used at correct level)
1. ____________ : _______________________________
2. ____________ : _______________________________
Allergen control
(Food: allergen control; do
not add fresh to old; do not
combine different leftovers
1. ____________ : _______________________________
2. ____________ : _______________________________
Double wash fruits and
vegetables
(Food: adequate physical
wash)
1. ____________ : _______________________________
2. ____________ : _______________________________
Fig. 10.5
Weekly QA checklist
