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HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM
by Lora Arduser; Douglas Robert Brown
Binding: Hardcover, 552 pages
Publisher: Atlantic Publishing Company (FL)
Weight: 3.4 pound
Dimension: H: 1.4 x L: 11.2 x W: 8.8 inches
ISBN 10: 0910627355
ISBN 13: 9780910627351
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Book Description:
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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