Spanish Supervisors Guide to Food Safety and Sanitation

Spanish Supervisors Guide to Food Safety and Sanitation

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For undergraduate courses in Food Safety and Sanitation, Food & Beverage Management, and Hotel Operations where students are seeking national Food Service Certification. Additionally a great tool for food service industry managers. If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. 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! - In Text Glossary - Same page pull out definitions from the text. Allows for Immediate understanding of complicated terminology. - Time and Temperature Chart - A concise table of safe temperature guidelines that can be removed from the book and easily referenced by the food service worker throughout the flow of food. - Control Symbol Icons - Small illustrations throughout the text that indicate opportunities for controlling foodborne illnesses. - Color illustrations. Allows visual learners to better understand important food safety concepts. - Charts and Tables - Quick reference charts. Helps the reader better understand complicated food safety and sanitation information. - Procedural Checklists. Orients the reader to good practice and procedures in food operations. - Chapter opening vignettes - Directly links real life cases of foodborne illnesses to chapter learning objectives. - Summaries - A brief overview at the end of each chapter that condenses the primary information the student needs to be successful. - Practice Questions - Excellent tool for Pre-Test prepping for standardized national exams. - Book References - List of additional readings that can assist in preparing for certification. - Suggested Websites - Up-to-date appendix more

Product details

  • Paperback | 288 pages
  • 184 x 235mm | 997.9g
  • Pearson Education Limited
  • Prentice-Hall
  • Harlow, United Kingdom
  • English
  • col. Illustrations
  • 0130424048
  • 9780130424044

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 more

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