Retail Best Practices and Quick Reference Guide to Food Safety & Sanitation
2nd Edition
Published on 21. November 2006
Book
Paperback/Softback
104 pages
978-0-13-158458-7 (ISBN)
Description
The Quick Reference Guide is an entertaining, easy to read color cartoon and industry rich text designed for the line worker. Also current to the 2005 FDA Food Code , this concise reference focuses on the key areas of:
*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.
*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.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
136 gr
ISBN-13
978-0-13-158458-7 (9780131584587)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Nancy R. Rue | Anna Graf Willliams | FMI SuperSafeMark
Retail Best Practices and Quick Reference to Food Safety and Sanitation
Book
03/2004
Pearson
€13.61
Article exhausted; check for reprint
Persons
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 (R), 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.
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 (R), 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.
Content
Foodborne Illness and Personal Hygiene
Time and Temperature
Preventing Cross Contamination
Cleaning, Sanitation, and Safety
New Words
Time and Temperature
Preventing Cross Contamination
Cleaning, Sanitation, and Safety
New Words