HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CDR

HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CDR

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SKU: SONG0910627355
UPC: 9780910627351
Brand: Arduser, Lora/ Brown, Douglas Robert
Condition: Used
Regular price$114.94
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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; crosscontamination; 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, foodborne 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)

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

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