HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code

HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code

by Lora Arduser, Douglas Brown
     
 

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This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & 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

Overview

This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & 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 sanitizing; 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 sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws.

Product Details

ISBN-13:
2940016643175
Publisher:
Atlantic Publishing Group, Inc.
Publication date:
05/09/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
552
File size:
18 MB
Note:
This product may take a few minutes to download.

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