Conceptos esenciales de seguridad e higiene de los alimentos, Cuarta edicion

Conceptos esenciales de seguridad e higiene de los alimentos, Cuarta edicion

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For undergraduate courses in Food Safety and Sanitation, Food & Beverage Management, and Hotel Operations where students are seeking national Food Manager Certification.A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 3rd Edition is based on the 2001 Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. This book will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Also available in English!
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Product details

  • Paperback | 464 pages
  • 172.7 x 231.1 x 17.8mm | 430.92g
  • Pearson
  • United States
  • Spanish
  • 4th edition
  • 0130648434
  • 9780130648433

Table of contents

1. Food Safety and Sanitation Management. 2. Hazards to Food Safety. 3. Factors that Affect Foodborne Illnesses. 4. Following the Food Product Flow. 5. The Hazard Analysis Critical Control Point (HACCP) System. 6. Facilities, Equipment, and Utensils. 7. Cleaning and Sanitizing Operations. 8. Environmental Sanitation and Maintenance. 9. Accident Prevention and Crisis Management. 10. Education and Training. 11. Food Safety Regulations.
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