Serving Safe Food : Certification Course Book 95
This [book] has been designed for self-study.... [It] covers the need for food safety, the hazards that threaten food, and guidelines for training employees in personal hygiene. [It] covers the basics of a Hazard Analysis Critical Control Point (HACCP) food safety system and methods for training employees to run the system. [It] covers methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food safely. [It] covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests. In addition, ideas for working with regulatory agencies are included. -Introd.
- 215.9 x 271.78 x 15.24mm | 589.67g
- 01 Jan 2000
- Educational Foundation of the