Finally, an easy-to-read, full-color illustrated guide to the basics of food safety. This book takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe! For food workers in various fields—especially those seeking national Food Service Certification.

Quick Reference to Food Safety & Sanitation

Williams, Anna Graf

Rue, Nancy R., Ph.D.

Business & Money

PRENTICE/HALL

Personal Hygiene–Time and Temperature Management–Avoiding Cross Contamination–Cleaning and Sanitizing The Supervisor's Guide is a quick and easy read, full color guide, of the “must know” information about food safety and sanitation in retail food operations. Supervisors and individuals who are preparing for all nationally certified exams including the NCS/FMI Exam will find this fully updated guide to the 2001 FDA Food Code , an effective learning tool. Features include: •Control symbol icons •Quick reference time and temperature chart of safe temperatures •Industry case studies •Sanitizing &amp; warewashing chart This book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the Retail Best Practices and Quick Reference to Food Safety and Sanitation is the perfect compliment for hourly workers–it provides best practices your local health department wants to see in place.

Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation

Engineering & Transportation

McSwane, David

Linton, Richard

Willliams, Anna Graf

Engineering

This book appeals to multiple audiences, and provides readers with user-friendly knowledge pertaining to food safety. Featuring the latest information published in the 1999 FDA Food Code, it prepares people to take the national food certification exams. Chapter topics include hazards to food safety, factors that affect foodborne illness, the HACCP System, cleaning and sanitizing operations, accident prevention and crisis management, education and training, and food safety regulations. For individuals involved in the Food Retail, Food Service, and Institutional Food Service industries.

Essentials of Food Safety and Sanitation & Study Guide Package (2nd Edition)

Rue, Nancy

Industries

Pearson College Div

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it’s your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: Management of food safety and sanitation; Hazards to food safety; Factors affecting foodborne illness; Food flow; Seven steps of HACCP; Choosing tools and equipment; Cleaning and sanitizing; Accident prevention and crisis management; Training and education for line employees and management; Food safety regulations. Food service workers and management personnel. Also, for anyone prepraing for any of the national certification exams.

Essentials Of Food Safety And Sanitation

Essentials of Food Safety And Sanitation Study Guide

Computers & Technology

Software

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.

Supersafemark Guide to Food Safety

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it’s your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fifth Edition is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: Management of food safety and sanitation; Hazards to food safety; Factors affecting foodborne illness; Food flow; Seven steps of HACCP; Choosing tools and equipment; Cleaning and sanitizing; Accident prevention and crisis management; Training and education for line employees and management; Food safety regulations. Food service workers and management personnel. Also, for anyone prepraing for any of the national certification exams.

Essentials of Food Safety and Sanitation

Science & Math

Biological Sciences

Excellent text for Food Service Sanitation and Safety courses in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences-Food Retail, Food Service, and Institutional Food Service-this text is current and fills the void for user-friendly educational materials in food safety. More up-to-date than competing texts, this book contains the latest information published in the 1997 FDA Food Code.

Cookbooks, Food & Wine

Professional Cooking

Book by Rue, Nancy, Willliams, Anna Graf

Retail Best Practices And Quick Reference To Food Safety And Sanitation

Book by McSwane, David, Linton, Richard, Rue, Nancy

Retail Best Practices And Supervisor's Guide To Food Safety And Sanitation

See the best price to sell, buy, or rent books by Rue, Nancy R., Ph.D.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Rue, Nancy R., Ph.D.

See the best price to sell, buy, or rent books by Rue, Nancy R., Ph.D.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Quick Reference to Food Safety & Sanitation

Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation

Essentials of Food Safety and Sanitation & Study Guide Package (2nd Edition)

Essentials Of Food Safety And Sanitation

Essentials of Food Safety And Sanitation Study Guide

Supersafemark Guide to Food Safety

Essentials of Food Safety and Sanitation

Essentials of Food Safety and Sanitation

Retail Best Practices And Quick Reference To Food Safety And Sanitation

Retail Best Practices And Supervisor's Guide To Food Safety And Sanitation