Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for controlling chemical and physical contamination of foods prepared and served in their facility.

Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for environmental cleaning and sanitizing.

Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure the required standard operating procedures for safe food production are strictly followed at each control point in the food production process, including receiving, storage, preparation, and cooking, cooling, and service.

Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must know, and ensure workers know, the signs of pest infestation and potential solutions for controlling pests. In addition, they must be able to identify problems and implement solutions associated with plumbing, ventilation, water supply, and waste disposal.

Safety concerns about our food supply prompted FDA to develop and encourage the use of a new food safety program, Hazard Analysis and Critical Control Point, HACCP. This lesson gives an overview of the seven HACCP Principles, how a HACCP Plan can help reduce the risk of foodborne illness, the basic contents of a HACCP Plan, and the fundamental steps for determining critical control points to prevent, eliminate, or reduce food hazards to acceptable levels.