Quick Reference to Food Safety and Sanitation
For courses in Food Safety and Sanitation, Food and Beverage Management, and Hotel Operations where students are seeking national Food Service Certification.Finally, an easy-to-read, full-color illustrated guide explaining the basics of food safety and sanitation. Designed especially for the food worker, this guide takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe! Health departments all over the country are requiring the food worker to know the basics of personal hygiene, time and temperature management, techniques in avoiding cross contamination, and good cleaning and sanitizing practices. Available in Spanish and English!
- Paperback | 92 pages
- 154.94 x 228.6 x 10.16mm | 158.76g
- 15 Mar 2002
- Pearson Education (US)
- United States
Table of contents
1. Foodborne Illness and Personal Hygiene. 2. Time and Temperature. 3. Cross Contamination. 4. Cleaning, Sanitation, and Safety. 5. New Words.