SuperSafeMark Guide to Food Safety PDF Download
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Author: David McSwane
Publisher:
ISBN: 9780981990330
Category :
Languages : es
Pages : 376
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Book Description
Supervisors and managers of retail food establishments take on a great burden of keeping food and food products safe. The authors of this textbook have been training retail food managers and employees for over 30 years. This material was created and customized for the retail food industry and meets the training needs of supermarkets, superstores, food warehouses, limited assortment stores, convenience stores and otehr types of traditional and nontraditional stores. The SuperSafeMark Guide to Food Safety has proven effective for teaching food safety and sanitation principles while effectively preparing them for nationally accredited food manager certfication examinations.
Author: David McSwane
Publisher:
ISBN: 9780981990330
Category :
Languages : es
Pages : 376
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Book Description
Supervisors and managers of retail food establishments take on a great burden of keeping food and food products safe. The authors of this textbook have been training retail food managers and employees for over 30 years. This material was created and customized for the retail food industry and meets the training needs of supermarkets, superstores, food warehouses, limited assortment stores, convenience stores and otehr types of traditional and nontraditional stores. The SuperSafeMark Guide to Food Safety has proven effective for teaching food safety and sanitation principles while effectively preparing them for nationally accredited food manager certfication examinations.
Author: David Zachary McSwane
Publisher: Prentice Hall
ISBN: 9780132396578
Category : Food handling
Languages : en
Pages : 0
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Book Description
This updated guide identifies best industry practices to prevent foodborne illnesses, incorporating the standards in the most current Food and Drug Administration Food Code. This is the essential knowledge that retail food establishments need to apply each time they prepare, handle, display or offer food. This practices will help ensure that their customers remain confident that they have the best food safety program in place. This book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the SuperSafeMark Qucik Reference to Food Safety and Sanitation is the perfect compliment for hourly workers - it provides best practices that local health departments want to see in place. KEY FEATURES:A Retail look at Food Safety and Sanitation in the key areas of: Good Personal Hygiene Time and Temperature Management Avoiding Cross Contamination Cleaning and Sanitizing Features Include: Control symbol icons In-text glossary Quick reference time and temperature chart of safe temperatures Industry case studies Sanitizing and warewashing chart. Retail food establishments.
Author: David Zachary McSwane
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 374
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Book Description
Author: David McSwane
Publisher:
ISBN: 9780981990392
Category :
Languages : en
Pages :
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Book Description
The Guide to Food Safety is complete food safety training or retail food establishments presented by nationally recognized experts. This text includes learning aids such as industry case studies, an in-text glossary, icons that highlight key concepts, supermarket photos, quick reference charts for safe times and temperatures, and more. The Guide to Food Safety will give supervisors and managers the knowledge they need to achieve food handler certification.
Author: David McSwane
Publisher:
ISBN: 9780981990347
Category :
Languages : es
Pages : 350
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Book Description
Author: Veslemøy Andersen
Publisher: Academic Press
ISBN: 032390209X
Category : Technology & Engineering
Languages : en
Pages : 1160
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Book Description
Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
Author: David McSwane
Publisher:
ISBN: 9780981990354
Category :
Languages : en
Pages :
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Book Description
SuperSafeMark's Guide to Food Safety Trainer's Kit is an excellent management level tool for trainers who are working with managers and associates requiring comprehensive food safety training. PowerPoint slide presentations are filled with effective illustrations and photos that help reinforce the principles of time and temperature controls, good personal hygiene habits, prevention of cross contamination and proper cleaning and sanitizing. The Trainer's Kit is available in print format and comes complete with the 8- and 16-hour course presentations, the image bank, the poster series, a trainer's review guide and a copy of FMI's Invisible Challenge dvd.
Author: CSIRO. Food and Nutritional Sciences
Publisher: CSIRO PUBLISHING
ISBN: 0643095683
Category : Electronic books
Languages : en
Pages : 297
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Book Description
All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks - failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards. The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation. The content will also be useful for students of food technology who wish to seek employment in the industry or are planning on establishing their own manufacturing operation. Key features - Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained - Offers practical guidance on how to control food safety hazards - Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter
Author: Lisa M. Berger
Publisher: Berger Food Safety
ISBN: 0615331823
Category : Education
Languages : en
Pages : 78
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Book Description
Based on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.
Author:
Publisher: U.S. Government Printing Office
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 12
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Book Description
