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

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



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



HACCP and Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the FDA Food Code Lora Arduser ebook
Publisher: Atlantic Publishing Company FL
Page: 552
ISBN: 9780910627351


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

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