Retail Best Practices And Quick Reference To Food Safety And Sanitation - Softcover

9780536727404: Retail Best Practices And Quick Reference To Food Safety And Sanitation
View all copies of this ISBN edition:
 
 
PLEASE PROVIDE COURSE INFORMATIONPLEASE PROVIDE

"synopsis" may belong to another edition of this title.

About the Author:

Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.

Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.

Anna Graf Williams, Ph.D., is a second-generation, born-in-America German who went from being a farmer's daughter to earning a Ph.D. in education. As the co-founder and co-owner of Learnovation®, LLC, she has designed and taught courses in diversity, mentored immigrant students in the hotel and restaurant business, and worked with people to expand their careers.

Excerpt. © Reprinted by permission. All rights reserved.:

In retail food establishments, food workers are the front line of defense against the contamination of food and food products. The purpose of this book is to deliver critical food- handling information in a quick, easy-to-understand format. All the information has been conveyed in simple language and through descriptive pictures and illustrations to demonstrate the principles of food safety. It will not take long to master important procedures needed for food protection. After a very short course of instruction, the food worker should be able to apply this information to the performance of his or her tasks, and ultimately, better protect the safety of food before it reaches the patron.

Food Manager Certification is required in many states and jurisdictions across the United States. The manager is responsible for teaching employees how to keep food safe during receiving, storage, preparation, holding, and handling. The Quick Reference is designed to assist managers in teaching employees the basics in food safety information and practice.

On the back cover, you will find the pocket reference guide for safe time and temperature controls. Cut it out for use as an easily accessible source to the critical information needed to keep food safe. With this book, you and your staff will be practicing proper food safety techniques in a very short time!

"About this title" may belong to another edition of this title.

  • PublisherPrentice Hall
  • Publication date2002
  • ISBN 10 0536727406
  • ISBN 13 9780536727404
  • BindingPaperback
  • Number of pages92

(No Available Copies)

Search Books:



Create a Want

If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!

Create a Want

Other Popular Editions of the Same Title

9780130424051: Retail Best Practices and Quick Reference to Food Safety and Sanitation

Featured Edition

ISBN 10:  ISBN 13:  9780130424051
Publisher: Prentice Hall, 2004
Softcover

Top Search Results from the AbeBooks Marketplace