Contains practical, real-world food safety info to help employees recognize and address potential hazards and reduce risk of foodborne illness. Includes 10-question review for each chapter and glossary to boost employee understanding. Covers 13 key foodservice industry topics: Bacteria, Foodborne Illness, Personal Hygiene, Sanitation, Cross Contamination, Time & Temperature Controls, Allergens, HACCP, Bloodborne Pathogens, Cuts & Knife Handling, Slips, Trips & Falls, Back Safety, and Security. Available in English and Spanish. Softbound, 144 pages.
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