NAI Handbook For Safe Food Service Management

Nai (Autor)

Buch | Softcover

200 Seiten

1997 | 2nd edition
Pearson (Verlag)
978-0-13-236118-7 (ISBN)

Infos

For courses in Quality Food Preparation, Food Sanitation, Food Safety, and Restaurant Management.

Designed to prepare students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic “must know” information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.

Inhalt

Introduction.


 1. Managerial Responsibilities.


 2. Foodborne Illness.


 3. HACCP: A Food Protection System.


 4. Purchasing, Receiving, and Storing Food.


 5. Preparing and Serving Food.


 6. Equipment and Utensils.


 7. Cleaning, Sanitizing, and Pest Control.


 8. Facilities.


 9. Safety and Accident Prevention.


10. Training.


11. Federal, State, and Local Rules and Regulations.


Appendix A. Agency Addresses.


Appendix B. Commonly Used Terms.


Appendix C. Sample Test.


Appendix D. Sources.


Appendix E. Chapter Review Answers.


Appendix F. Sample Forms.


Index.

Produkt-Details

• Erscheint lt. Verlag: 28.6.1997
• Sprache: englisch
• Maße: 210 x 277 mm
• Gewicht: 587 g
• Themenwelt: Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung
• Themenwelt: Wirtschaft
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-236118-3 / 0132361183
• ISBN-13: 978-0-13-236118-7 / 9780132361187
• Zustand: Neuware