| View Larger Image | The HACCP Food Safety Manual | Paperbackby Joan K. Loken (Author)
| List Price: | $95.00 | | Price: | $80.75 | | You Save: | $14.25 (15%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Wiley | | Edition: | 1st Edition | | Page Count: | 352 Pages | | Publication Date: | January 01, 1995 | | Sales Rank: | 589,040th |
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EDITORIAL REVIEWS |
Product Description
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams. |
CUSTOMER REVIEWS (Average Customer Rating: 3.5 based on 2 reviews)
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Updates Pleases! by Big Momma (Georgia)  2 Stars
September 14, 2005
This book is in bad need of updating. If I had known, I would not have bought it. I bought this book to use in a project in culinary school, but I had to find information in other books because the information is so out of date.
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The awareness of food safty in this book is captavating  5 Stars
October 01, 1999
The H.A.C.C.P After reading the book it changes my whole perspective on catering. I would like to no if you can give me some feed back on applying these safty regulations, if running a bussiness from home. And what requirements do you suggest for safe in house catering.
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SIMILAR PRODUCTS |
| The HACCP Food Safety Employee Manual
by Tara Paster (Author)
The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food from farm to...
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| Principles of Food Sanitation (Food Science Texts Series)
by Norman G. Marriott (Author), Robert B. Gravani (Author)
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The...
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| The HACCP Food Safety , Training Manual
by Tara Paster (Author)
The complete guide to help successfully implement a HACCP system
The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the...
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| HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM
by Lora Arduser; Douglas Robert Brown (Author)
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 sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain...
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| Essentials of Food Safety and Sanitation (4th Edition)
by David McSwane (Author), Richard Linton (Author), FMI FMI (Author), Nancy R. Rue (Author)
If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully...
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