HACCP and Sanitation in Restaurants and Food Service Operations A Practical Guide Based on the FDA Food Code

Name: HACCP and Sanitation in Restaurants and Food Service Operations A Practical Guide Based on the FDA Food Code
Price: 19.34 USD
Availability: InStock
ISBN: 9780910627351

ISBN-10: 0910627355

ISBN-13: 9780910627351

Edition: 2005

Authors: Douglas Robert Brown, Lora Arduser

List price: $79.95

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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 sanitizing- Waste and pest management- 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, receiving and food storage- Food preparation and…

Book details

List price: $79.95
Copyright year: 2005
Publisher: Atlantic Publishing Group, Inc.
Publication date: 1/12/2005
Binding: Hardcover
Pages: 550
Size: 8.50" wide x 11.75" long x 1.50" tall
Weight: 3.564
Language: English



Hazards to Food Safety


Factors Affecting Food-Borne Illness


Food Safety Regulations


Following the Flow of Food - Purchasing, Receiving and Storage


Following the Flow of food - Preparing, Holding, Serving and Reheating


HACCP


Facility Plan


Glossary


Appendix


Index