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SURE Food Safety Employee Manual

SURE Food Safety Employee Manual
Author: Susan Algeo
Publisher:
Total Pages:
Release: 2014-04-01
Genre:
ISBN: 9780991631919
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Employees are the core of a food service or retail establishment and, therefore, must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This SURE Food Safety Employee Manual is designed for every food service or retail establishment including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos * Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns * Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food service Upon reading and successfully understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion. Instruis Publishing Company's SURE line of products provides Safe, Useful, Responsible Education to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com

SURE Food Safety Manager Manual

SURE Food Safety Manager Manual
Author: Susan Algeo
Publisher:
Total Pages:
Release: 2014-01-02
Genre:
ISBN: 9780988291492
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The leadership solution for food service and retail establishments. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction. The manual is divided into three sections:Section 1 - Foundations of Food SafetySection 2 - Addressing the Five CDC Risk Factors Section 3 - Proactive Food Safety System This SURE Food Safety Manager Manual course is designed for every food service or retail operation including restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resorts, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, institutional food service Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination. Instruis Publishing Company's SURE line of products provides Safe, Useful, ResponsibleEducation to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com

SURE Food Safety Employee Manual for Food Service and Retail Establishments

SURE Food Safety Employee Manual for Food Service and Retail Establishments
Author: Melissa Vaccaro
Publisher:
Total Pages:
Release: 2019-08-19
Genre:
ISBN: 9780960076321
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The solution for food service and retail establishments. Employees are the core of food service and retail establishments and must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This SURE Food Safety Employee Manual is designed for every food service and retail establishment including: Restaurants ¿ Convenience stores ¿ Supermarkets ¿ Cruise ships ¿ Casinos ¿ Concessions ¿ Senior care facilities ¿ Hotels ¿ Resorts ¿ Bars ¿ Taverns ¿ Education institutions ¿ Airports ¿ Liquor stores ¿ Military ¿ Commissaries ¿ Contract food service ¿ Hospitals¿ Institutional food service Section 1 - Foundations of Food Safety: The person-in-charge will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices. Section 2 - Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The person-in-charge will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation. Upon reading and understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion.

SURE Food Safety Trainer Manual

SURE Food Safety Trainer Manual
Author: Susan Algeo
Publisher:
Total Pages:
Release: 2014-04-01
Genre:
ISBN: 9780991631902
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The Trainer's solution for educating food service and retail employees and managers. Employees and managers are the core of a food service or retail establishment and, therefore, must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This manual allows trainers to have, at their fingertips, all of the materials they need to properly train food safety. It includes: * Instructional materials * SURE Food Safety Employee Manual * SURE Food Safety Manager Manual* SURE PowerPoint slides * Discussion points * Trainer tips This manual has been prepared for professionals who train food service or retail establishments that serve and/or sell food, including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food service Trainers can be confident that they have the best resource available to be fully prepared when teaching food safety to employees and managers. This training manual has up-to-date, relevant course material written by professionals in the industry. Utilizing this manual, together with the training aids, ensures that employees and management will understand their roles in providing safe food. Instruis Publishing Company's SURE line of products provides Safe, Useful, Responsible Education to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com

SURE Food Safety Manager Manual for Food Service and Retail Establishments

SURE Food Safety Manager Manual for Food Service and Retail Establishments
Author: Melissa Vaccaro
Publisher:
Total Pages:
Release: 2019-03-29
Genre:
ISBN: 9780960076314
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Download SURE Food Safety Manager Manual for Food Service and Retail Establishments Book in PDF, ePub and Kindle

Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. This manual is written to provide the person-in-charge of a food service or retail establishment the knowledge and skills that they will need to keep food safe. Learning and applying food safety practices protects customers and businesses. This course is designed for every food service or retail operation. The manual is divided into three sections: Section 1 - Foundations of Food Safety: The person-in-charge will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices. Section 2 - Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The person-in-charge will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation. Section 3 - Proactive Food Safety System: Once a food safety foundation is built and the risk factors have been addressed, a food safety management system can be applied. Hazard Analysis and Critical Control Point (HACCP) is a proactive system that assesses the food safety hazards in an operation and identifies ways to prevent, eliminate, or reduce each hazard to a safe level. The person-in-charge will learn to apply the seven HACCP principles in their operation. Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination.

The HACCP Food Safety Employee Manual

The HACCP Food Safety Employee Manual
Author: Tara Paster
Publisher:
Total Pages: 68
Release: 2011-03-24
Genre: Technology & Engineering
ISBN: 9780131391826
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HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP's standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Next, it covers all elements of creating and using an effective HACCP plan, including: conducting hazard analyses, determining critical control points, establishing critical limits monitoring procedures, and corrective actions; verifying that the system works, and keeping records.

The HACCP Food Safety Manager Manual

The HACCP Food Safety Manager Manual
Author: Tara Paster
Publisher:
Total Pages:
Release: 2017-04-15
Genre:
ISBN: 9780991631957
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The HACCP Food Safety Manager Manual is the advanced book for food handlers and management. This manual builds on the foundation of what was taught in The HACCP Food Safety Employee Manual for food service and retail establishments. In this manual, you will learn how to complete a HACCP system that includes prerequisite programs, standard operating procedures, and the 7 HACCP principles. You will learn that using these 7 HACCP principles, along with prerequisite programs and standard operating procedures will prevent, eliminate, and reduce hazards to serve and/or sell safe food.

The HACCP Food Safety Employee Manual

The HACCP Food Safety Employee Manual
Author: Tara Paster
Publisher: Wiley
Total Pages: 80
Release: 2006-09-18
Genre: Technology & Engineering
ISBN: 9780471781820
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The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food from farm to table. Incorporating the most recent rules and regulations of the 2005 FDA Food Code, this helpful manual clearly uses the five points of a star to illustrate major elements that encompass a successful HACCP system in a foodservice operation: Master prerequisite programs Food defense Evaluate hazards and critical control points to create a HACCP plan Understand critical limits, monitoring, and corrective actions Confirm by verification, record keeping, and documentation The HACCP Food Safety Employee Manual covers all HACCP principles, processes, and procedures, including prerequisite programs and food defense. This helpful guide also comes complete with a certificate exam that enables foodservice employees to demonstrate their understanding of the HACCP principles.

Employee Food Safety Handbook

Employee Food Safety Handbook
Author:
Publisher:
Total Pages: 0
Release: 2004
Genre: Food adulteration and inspection
ISBN: 9781590422854
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