Arduser, Lora.Brown, Douglas Robert. (©2005) HACCP & sanitation in restaurants and food service operations :a practical guide based on the FDA food code, with companion CD-ROM Ocala, Fla. : Atlantic Pub. Group,MLA Citation
Arduser, Lora.Brown, Douglas Robert,HACCP & Sanitation In Restaurants And Food Service Operations: A Practical Guide Based On The FDA Food Code, With Companion CD-ROM. Ocala, Fla. : Atlantic Pub. Group, ©2005. Print.
These citations may not conform precisely to your selected citation style. Please use this display as a guideline and modify as needed.
HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM /
by Lora Arduser and Douglas Robert Brown.
|Main Author:||Arduser, Lora.|
|Other Names:||Brown, Douglas Robert,|
|Published:||Ocala, Fla. : Atlantic Pub. Group, ©2005.|
|Topics:||Food service - Sanitation. | Food service employees - Health and hygiene. | Food handling. | Food service management.|
|Physical Description:||541 pages : illustrations ; 29 cm + CD-ROM
|ISBN:||0910627355 (hc ;
9780910627351 (hc ;
|Summary:||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 what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.
Brown, Douglas Robert, 1960-