NEHA Professional Food Manager (6th Edition)
Non-returnable
$19.00 $29.00
This book contains vital information on topics such as food safety management principles and how to apply those principles to create a food safety culture.
It also discusses how to identify and avoid various contaminants, the importance of cleaning and sanitizing, the most recent information on reportable diseases, and guidelines to follow before, during, and after an inspection.
It also discusses how to identify and avoid various contaminants, the importance of cleaning and sanitizing, the most recent information on reportable diseases, and guidelines to follow before, during, and after an inspection.
Tags:
Product Details
Table of Contents
- Chapter One: Introduction to Food Safety
- Chapter Two: Foodborne Illness
- Chapter Three: Contamination
- Chapter Four: Pest Control
- Chapter Five: Employee Training
- Chapter Six: Facilities and Equipment
- Chapter Seven: Purchasing and Storing Food
- Chapter Eight: Safe Food Handling
- Chapter Nine: The HACCP Approach to Food Safety
- Chapter Ten: Food Safety Standards
