Overview

For courses in Quality Food Preparation, Food Sanitation, Food Safety, and Restaurant Management. Designed to prepare students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic “must know” information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.

Full Product Details

Author:   NAI
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   2nd edition
Dimensions:   Width: 21.00cm , Height: 1.40cm , Length: 27.70cm
Weight:   0.587kg
ISBN:  

9780132361187

ISBN 10:   0132361183
Pages:   200
Publication Date:   28 June 1997
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   Out of stock  

Table of Contents

Introduction. 1. Managerial Responsibilities. 2. Foodborne Illness. 3. HACCP: A Food Protection System. 4. Purchasing, Receiving, and Storing Food. 5. Preparing and Serving Food. 6. Equipment and Utensils. 7. Cleaning, Sanitizing, and Pest Control. 8. Facilities. 9. Safety and Accident Prevention. 10. Training. 11. Federal, State, and Local Rules and Regulations. Appendix A. Agency Addresses. Appendix B. Commonly Used Terms. Appendix C. Sample Test. Appendix D. Sources. Appendix E. Chapter Review Answers. Appendix F. Sample Forms. Index.

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