HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM

著者

    • Arduser, Lora
    • Brown, Douglas Robert

書誌事項

HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM

by Lora Arduser and Douglas Robert Brown

Atlantic Pub. Group, c2005

タイトル別名

HACCP and sanitation in restaurants and food service operations

大学図書館所蔵 件 / 全2件

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注記

Includes index

HTTP:URL=http://www.loc.gov/catdir/toc/ecip057/2005002849.html Information=Table of contents

内容説明・目次

内容説明

This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitising; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitising of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.

目次

  • Hazards to Food Safety
  • Factors Affecting Food-Borne Illness
  • Food Safety Regulations
  • Following the Flow of Food - Purchasing, Receiving and Storage
  • Following the Flow of food - Preparing, Holding, Serving and Reheating
  • HACCP
  • Facility Plan
  • Glossary
  • Appendix
  • Index.

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