| Description |
1 online resource (541 pages) : illustrations |
| Note |
Print version record. |
| Summary |
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. |
| Local Note |
EBSCOhost Small Business Reference Center |
| Subject |
Food service -- Sanitation.
|
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Food service employees -- Health and hygiene.
|
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Food handling.
|
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Food service management.
|
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BUSINESS & ECONOMICS -- Industries -- Hospitality, Travel & Tourism.
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Food handling. (OCoLC)fst00930824
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Food service employees -- Health and hygiene.
(OCoLC)fst00931139
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Food service management. (OCoLC)fst00931156
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Food service -- Sanitation.
(OCoLC)fst00931122
|
| Added Author |
Brown, Douglas Robert, 1960-
|
| Added Title |
HACCP and sanitation in restaurants and food service operations |
| Other Form: |
Print version: (OCoLC)57565229 |
| ISBN |
9781601380951 (electronic book) |
|
160138095X (electronic book) |
|
0910627355 (alkaline paper) |
|
