Food Safety Bundle
The specter of foodborne illness haunts food service. The threat of litigation, regulations, consumer concerns and institutional ethics demand a comprehensive, preventive approach to sanitation and safety. An overview of microbiology leads to applications in daily food service practice, with tips and tactics for protection and prevention. Topics include time/temperature control, personal hygiene, cross-contamination, pest control, government regulations, and training personnel. Also included is a simple, practical, plain-language guide to creating and maintaining a HACCP system with numerous training aids and forms for duplication is. Essential for all food service managers, supervisors, and administrators.
Courses in this bundle (2)
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