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HACCP & Sanitation in Restaurants & Food Service Operations - A Practical Guide Based on the FDA Food Code (Hardcover)
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HACCP & Sanitation in Restaurants & Food Service Operations - A Practical Guide Based on the FDA Food Code (Hardcover)
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This book is based on the USDA Food Code and will teach the food
service manager and employees every aspect of food safety, HACCP,
and sanitation from purchasing and receiving food to properly
washing the dishes. They will learn time and temperature abuses,
cross-contamination, personal hygiene practices, biological,
chemical and physical hazards; proper cleaning and sanitising;
waste and pest management; and the basic principles of HACCP
(Hazard Analysis Critical Control Points). Explain what safe food
is and how to provide it. Bacteria, viruses, fungi, and parasites,
various food-borne illnesses, safe food handling techniques,
Purchasing and receiving food, storage, preparation and serving,
sanitary equipment and facilities, cleaning and sanitising of
equipment and facilities, pest management program, accident
prevention program, crisis management, food safety and sanitation
laws. The companion CD ROM contains all the forms and posters
needed to establish your HACCP and food safety program.
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