Food Safety for Supervisors
Author | : Chartered Institute of Environmental Health |
Publisher | : |
Total Pages | : 115 |
Release | : 1998 |
Genre | : Food |
ISBN | : 9781902423036 |
Download Food Safety for Supervisors Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food Safety For Supervisors PDF full book. Access full book title Food Safety For Supervisors.
Author | : Chartered Institute of Environmental Health |
Publisher | : |
Total Pages | : 115 |
Release | : 1998 |
Genre | : Food |
ISBN | : 9781902423036 |
Author | : Lisa M. Berger |
Publisher | : Berger Food Safety |
Total Pages | : 78 |
Release | : 2010 |
Genre | : Education |
ISBN | : 0615331823 |
Based on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : 168 |
Release | : 2008 |
Genre | : Food |
ISBN | : 9781906404628 |
Author | : David Zachary McSwane |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Food handling |
ISBN | : 9780132396578 |
This updated guide identifies best industry practices to prevent foodborne illnesses, incorporating the standards in the most current Food and Drug Administration Food Code. This is the essential knowledge that retail food establishments need to apply each time they prepare, handle, display or offer food. This practices will help ensure that their customers remain confident that they have the best food safety program in place. This book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the SuperSafeMark Qucik Reference to Food Safety and Sanitation is the perfect compliment for hourly workers - it provides best practices that local health departments want to see in place. KEY FEATURES:A Retail look at Food Safety and Sanitation in the key areas of: Good Personal Hygiene Time and Temperature Management Avoiding Cross Contamination Cleaning and Sanitizing Features Include: Control symbol icons In-text glossary Quick reference time and temperature chart of safe temperatures Industry case studies Sanitizing and warewashing chart. Retail food establishments.
Author | : Alan Brereton |
Publisher | : |
Total Pages | : 166 |
Release | : 2006 |
Genre | : Environmental health |
ISBN | : 9781904306641 |
Coursebook for Food Hygiene, Level 2 type courses - aimed at unit Managers and Supervisors who have day-to-day responsibility with the knowledge, understanding and practical expertise to implement, maintain and monitor good food hygiene procedures.
Author | : Michael Jacob |
Publisher | : |
Total Pages | : 0 |
Release | : 1989 |
Genre | : Food |
ISBN | : 9789241542456 |
Gives information on how food becomes contaminated and on the measures that should be taken to avoid such contamination, and gives guidance on how to plan and implement a training program for food handlers that will encourage a responsible and conscientious approach to food preparation. Intended for use by managers and supervisors in the food service industry.
Author | : |
Publisher | : |
Total Pages | : |
Release | : |
Genre | : |
ISBN | : |
Author | : David Zachary McSwane |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2004-08 |
Genre | : |
ISBN | : 9780130424068 |
The Supervisor's Guide is a full-color, quick and easy read, of the "must know" information about food safety and sanitation in retail food operations. This fully updated guide to the "2001 FDA Food Code," is an effective learning tool--rich in industry photos, cartoon illustrations, and fast read charts/graphs. Instruction is grouped into important food safety concepts: practicing proper personal hygiene, time and temperature awareness, avoiding cross contamination, and effective cleaning and sanitizing. For food safety and sanitation supervisors, and other individuals who are preparing for all nationally certified exams including the NCS/FMI Exam.
Author | : Frank Yiannas |
Publisher | : Springer Science & Business Media |
Total Pages | : 96 |
Release | : 2008-12-10 |
Genre | : Technology & Engineering |
ISBN | : 0387728678 |
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Author | : Richard A. Sprenger |
Publisher | : |
Total Pages | : |
Release | : 2017 |
Genre | : |
ISBN | : 9781910964620 |