Retail Best Practices and Quick Reference to Food Safety & Sanitation

In retail food establishments, food workers are the front line of defense against the contamination of food and food products. The purpose of this book is to deliver critical food- handling information in a quick, easy-to-understand format. All the information has been conveyed in simple language and through descriptive pictures and illustrations to demonstrate the principles of food safety. It will not take long to master important procedures needed for food protection. After a very short course of instruction, the food worker should be able to apply this information to the performance of his or her tasks, and ultimately, better protect the safety of food before it reaches the patron. Food Manager Certification is required in many states and jurisdictions across the United States. The manager is responsible for teaching employees how to keep food safe during receiving, storage, preparation, holding, and handling. The Quick Reference is designed to assist managers in teaching employees the basics in food safety information and practice. On the back cover, you will find the pocket reference guide for safe time and temperature controls. Cut it out for use as an easily accessible source to the critical information needed to keep food safe. With this book, you and your staff will be practicing proper food safety techniques in a very short time!McSwane, David is the author of 'Retail Best Practices and Quick Reference to Food Safety & Sanitation', published 0014 under ISBN 9780130424051 and ISBN 0130424056.