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

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

 

Synopses & Reviews

Synopsis:

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 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. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.

Product Details

ISBN:
9780910627351
Manufactured:
Atlantic Publishing Group Inc
Publisher:
Atlantic Publishing Company (FL)
Author:
Brown, Douglas Robert
Author:
Arduser, Lora
Subject:
General
Subject:
Food service
Subject:
Industrial Health & Safety
Subject:
Food service management
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Food service -- Sanitation.
Subject:
Business Writing
Edition Description:
Revised
Publication Date:
20050331
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
541
Dimensions:
11.30x8.70x1.42 in. 3.33 lbs.

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Related Subjects

Business » General
Business » Management
Business » Quality and Total Quality Management TQM
Business » Writing
Reference » Science Reference » Technology

Haccp & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code New Hardcover
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Product details 541 pages Atlantic Publishing Company (FL) - English 9780910627351 Reviews:
"Synopsis" by , 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 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. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.
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