HACCP & Sanitation in Restaurants & Food Service Operations: A Practical Guide Based on the FDA Food Code by Lora Arduser, Douglas Robert Brown (Hardcover, 2005)
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 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.
Product Identifiers
Publisher
Atlantic Publishing Co
ISBN-13
9780910627351
eBay Product ID (ePID)
91331931
Product Key Features
Subject Area
Hotel Management
Author
Lora Arduser, Douglas Robert Brown
Publication Name
HACCP & Sanitation in Restaurants & Food Service Operations: A Practical Guide Based on the FDA Food Code