Titel: HACCP and Sanitation in Restaurants and Food Service Operations : A Practical Guide Based on the FDA Food Code
Verlag: Atlantic Publishing Group, Inc.
Erscheinungsjahr: 2022
Sprache: Englisch
ISBN-10: 0910627355
ISBN-13: 9780910627351
Einband: Hardcover
Auflage: Har/Cdr.
Zustand: Very Good
Gewicht: 3,364�Pfund

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Drawing on the US Food and Drug Administration Food Code and the principles of Hazard Analysis of Critical Control Points (HACCP), Arduser and Brown explain all aspects of food safety to food service managers and employees. They describe 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. They also present background material on such matters as what safe food is, pathogens, food-borne diseases, and crisis management. An HACCP test and certification of completion is included. The disk contains all the forms mentioned in the text. Annotation �2005 Book News, Inc., Portland, OR (booknews.com)

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Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.

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