Retail Best Practices and Quick Reference Guide to Food Safety and Sanitation

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 foodhandling 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.KEY FEATURES:Foodborne Illness and Personal Hygiene; Time and Temperature (Pocket reference guide for safe time and temperature controls on back cover); Preventing Cross Contamination; Cleaning, Sanitation, and Safety; New Words. The Quick Reference, Second Edition, is designed to assist managers in teaching employees the basics in food safety information and practice.