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Product Description
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
From the Publisher
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
See all Editorial Reviews
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
From the Publisher
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
See all Editorial Reviews
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Inside This Book
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First Sentence:
A hazard is a food property that may cause an unacceptable health risk to your customers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
identify potentially hazardous foods, foodborne illness complaints, internal product temperature, may contaminate hands, chicken breast recipe, final cooking temperature, food safety matters, sanitized utensils, sanitizer solution, foodservice workers, handling raw foods, temperature danger zone, food outside the home, discard food, rapid bacterial growth, hot holding, food temperature, food flow, probe thermometer, calibrated thermometer, food handling practices, critical control points, cold holding, sanitizing solutions, food safety standards Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association, Consumer Protection, Cross-contamination Personal, United States, Denver Department of Public Health, Eggs Milk Preparation, Flour Salt White, Certificate of Conformance, Connecticut Avenue, Food Marketing Institute, Method of Cooling, Monitoring Procedure Report, Personal Hygiene Illness, Publications Sales, Temperature Graph Date, Department of Agriculture, National Agricultural Library, Please Circle Your Selection New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
A hazard is a food property that may cause an unacceptable health risk to your customers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
identify potentially hazardous foods, foodborne illness complaints, internal product temperature, may contaminate hands, chicken breast recipe, final cooking temperature, food safety matters, sanitized utensils, sanitizer solution, foodservice workers, handling raw foods, temperature danger zone, food outside the home, discard food, rapid bacterial growth, hot holding, food temperature, food flow, probe thermometer, calibrated thermometer, food handling practices, critical control points, cold holding, sanitizing solutions, food safety standards Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association, Consumer Protection, Cross-contamination Personal, United States, Denver Department of Public Health, Eggs Milk Preparation, Flour Salt White, Certificate of Conformance, Connecticut Avenue, Food Marketing Institute, Method of Cooling, Monitoring Procedure Report, Personal Hygiene Illness, Publications Sales, Temperature Graph Date, Department of Agriculture, National Agricultural Library, Please Circle Your Selection New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 7
books:
See all 7 books this book cites
1
book
cites this book:
- Managing a Food Safety System (Applied Foodservice Sanitation Series) by Eductional Foundation of the National Restaurant Association on 12 pages
- Final report by Royal Commission of Inquiry into the Activities of the Nugan Hand Group on page 212
- Quality Management (5th Edition) by David L. Goetsch in Back Matter
- Consumer Protection by Fact on page 253
- Health and Safety (Statutory Instruments) by The Stationery Office in Back Matter
See all 7 books this book cites
- Flight Catering, Second Edition by Peter Jones on page 189
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