Retail Best Practices and Quick Reference to Food Safety and Sanitation

The Quick Reference Guide is an entertaining, easy to read color cartoon and industry rich text designed for the line worker. Also current to the 2001 FDA Food Code , this concise reference focuses on the key areas of: ·Personal hygiene ·Time and temperature management ·Preventing cross contamination ·Cleaning and sanitizing practices ·Accident prevention and safety. Key features include the quick reference time and temperature chart of safe temperatures, in-text, illustrated glossary of terms, and a "Test Your Knowledge" review quiz at the end of each section.

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!