Food Safety Management Principles: For Managers
Updated to the 2013 FDA Food Code. Training manual designed for the food protection manager responsible for food safety at a foodservice establishment. This book provides the fundamentals of food safety and discusses concepts such as temperature control, cooking and cooling, cross-contamination, proper hygiene practices, equipment cleaning and sanitizing, and more.
See inside! Sample Food Safety Management Principles before you buy it!
Number of Pages: 66