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HACCP & Sanitation in Restaurants & Food Service Operations

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HACCP & Sanitation in Restaurants & Food Service Operations

A Practical Guide Based on the FDA Food Code

Format

Hardback

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HACCP & Sanitation in Restaurants & Food Service Operations by Douglas Robert Brown
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Description

This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitising; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitising of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.

Author Biography

Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.
Release date NZ
July 1st, 2005
Country of Publication
United States
Illustrations
tables & b/w photos
Imprint
Atlantic Publishing Co
Pages
550
Dimensions
280x215x36
ISBN-13
9780910627351
Product ID
1859997

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