Handbook for Safe Food Service Management

designed To Prepare Readers/students For The Nationallyrecognized Certified Professional Food Manager (cpfm) Certification Examinationfor Food Service Personnel. This Handbook Presents The Basicmust Know Information Needed To Serve Safe Food. Using Clear Definitions,explanations, Illustrations, Flow Charts, And Diagrams, It Covers Thefundamentals Of Food Sanitation Involved In Storing, Preparing, And Servingfood, And Reflects The Latest In The Fda Food Code.

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deals With Basic Information Required To Perform As A Food Manager, And Introduces The Hazard Analysis Critical Control Point (haccp) System In A Step-by-step Manner. Coverage Includes Foodborne Illness, Preparing And Serving Food, Equipment And Utensils, Pest Control, Safety And Accident Prevention, And Federal, State, And Local Rules And Regulations, With Chapter Summaries And Review Questions, Definitions, Flow Charts, B&w Illustrations, And Diagrams. Appendices Provide Agency Addresses, A Glossary, A Sample Test, Review Answers, And Sample Forms. Annotation C. By Book News, Inc., Portland, Or.