Applied Foodservice Sanitation Coursebook Instruct Or's Guide PDF Download
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Author: FDTN
Publisher:
ISBN: 9780471542179
Category :
Languages : en
Pages :
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Author: FDTN
Publisher:
ISBN: 9780471542179
Category :
Languages : en
Pages :
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Book Description
Author: Educational Foundation (National Restaurant Association)
Publisher:
ISBN: 9780471636724
Category : Food service
Languages : en
Pages : 102
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Book Description
Author: Educational Foundation (National Restaurant Association)
Publisher: Educational Foundation of the
ISBN: 9780915452712
Category : Cooking
Languages : en
Pages : 214
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Book Description
A course on food safety, which includes proper food handling and storage, and cleaning and sanitizing of equipment and work area. The 4th edition contains new information on Hazard Analysis Critical Control Point food safety systems, emerging pathogens that cause food-borne illness, handling and using eggshells, employees with HIV and AIDS, cook-chill units, Hazard Communication Standard required by OSHA, integrated pest management, and crisis management.
Author: FDTN
Publisher: Wiley
ISBN: 9780471542209
Category :
Languages : en
Pages : 200
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Book Description
Author: F. Albert Cotton
Publisher: Wiley
ISBN: 9780471542186
Category : Food handling
Languages : en
Pages : 418
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Book Description
Author:
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 440
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Book Description
Author: United States. Division of Retail Food Protection
Publisher:
ISBN:
Category : Food law and legislation
Languages : en
Pages : 116
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Book Description
Foodborne illness is a major public health problem despite improvement of food protection programs in the United States. Sound regulations and day-to-day compliance by food service operators are essential for effective food protection programs. The purpose of the program is to protect food against contamination, ensure food soundness, and meet consmer expectations. The food service program should cover public, semi-public and limited food service establishments. Requirements for temporary food service establishments should be modified concerning physical facilities. Recommendations for conducting an effective food sanitation program include staff competancy and training; public relations; working with other agencies and groups; attending to administratiive, industry, and financial considerations; program evaluation; and ensuring supportive facilities and equipment. In depth explanations of the FDA Food Service Sanitation Ordinance (1976 Recommendations) are given.
Author: National Institute for the Foodservice Industry
Publisher:
ISBN: 9780669021066
Category : Medical
Languages : en
Pages : 326
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Book Description
Author: National Institute for the Foodservice Industry
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 45
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Book Description
Author: National Institute for the Foodservice Industry
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 0
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Book Description
