| View Larger Image | Food Safety Fundamentals: Essentials of Food Safety and Sanitation | Paperbackby David McSwane (Author), Nancy R. Rue (Author), Richard Linton (Author), Anna Graf Willliams (Author)
| List Price: | $44.40 | |
| | Binding: | Paperback | | Publisher: | Prentice Hall | | Edition: | illustrated editionth Edition | | Page Count: | 326 Pages | | Publication Date: | August 18, 2003 | | Sales Rank: | 982,332nd |
|
EDITORIAL REVIEWS |
Product Description
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. Also available in Spanish! Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations. For food service industry managers. Serves as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Can be used to prepare for any one of the national certification exams or as a teaching tool for training on the basics of food safety. |
SIMILAR PRODUCTS |
| Nutrition for Foodservice and Culinary Professionals
by Karen E. Drummond (Author), Lisa M. Brefere (Author)
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
| 
| Supervision in the Hospitality Industry: Applied Human Resources
by Jack E. Miller (Author), John R. Walker (Author), Karen E. Drummond (Author)
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.
| 
| Culinary Fundamentals
by Culinary Fed American Culinary Federation The (Author)
Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a...
| 
| Baking Fundamentals
by Culinary Fed American Culinary Federation The (Author), Noble Masi (Author), Brenda R. Carlos (Author)
Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability...
| 
| Escoffier: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell (Translator), R. J. Kaufmann (Translator)
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.
|
|
|
