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

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 & 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.