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OverviewThis 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. Full Product DetailsAuthor: Douglas Robert Brown , Lora ArduserPublisher: Atlantic Publishing Co Imprint: Atlantic Publishing Co Dimensions: Width: 28.00cm , Height: 3.60cm , Length: 21.50cm Weight: 1.526kg ISBN: 9780910627351ISBN 10: 0910627355 Pages: 550 Publication Date: 01 May 2022 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Awaiting stock  The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you. Table of ContentsReviewsAuthor InformationDouglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management. Tab Content 6Author Website:Countries AvailableAll regions |
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