Retail Best Practices and Quick Reference Guide to Food Safety & Sanitation
Pearson (Verlag)
978-0-13-158458-7 (ISBN)
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•Personal hygiene
•Time and temperature management
•Preventing cross contamination
•Cleaning and sanitizing practices
•Accident prevention and safety.
Key features include the quick reference time and temperature chart of safe temperatures, in-text, illustrated glossary of terms, and a “Test Your Knowledge” review quiz at the end of each section.
Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn. Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques. Anna Graf Williams, Ph.D., is a second-generation, born-in-America German who went from being a farmer's daughter to earning a Ph.D. in education. As the co-founder and co-owner of Learnovation®, LLC, she has designed and taught courses in diversity, mentored immigrant students in the hotel and restaurant business, and worked with people to expand their careers.
Foodborne Illness and Personal Hygiene
Time and Temperature
Preventing Cross Contamination
Cleaning, Sanitation, and Safety
New Words
| Erscheint lt. Verlag | 21.11.2006 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 136 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-13-158458-8 / 0131584588 |
| ISBN-13 | 978-0-13-158458-7 / 9780131584587 |
| Zustand | Neuware |
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