Always Learning

Quick Reference to Food Safety and Sanitation
Nancy R. Rue, Ph.D., Kanga-Rue Enterprises Resolutions Multimedia Group, Inc.
Anna Graf Willliams, Ph.D., Learnovation®, LLC

ISBN-10: 0130424021
ISBN-13:  9780130424020

Publisher:  Prentice Hall
Copyright:  2003
Format:  Paper; 92 pp
Published:  03/15/2002
Status: Out of Print


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Description

For courses in Food Safety and Sanitation, Food and Beverage Management, and Hotel Operations where students are seeking national Food Service Certification.

  • Finally, an easy-to-read, full-color illustrated guide explaining the basics of food safety and sanitation. Designed especially for the food worker, this guide takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe! Health departments all over the country are requiring the food worker to know the basics of personal hygiene, time and temperature management, techniques in avoiding cross contamination, and good cleaning and sanitizing practices.
  • Available in Spanish and English!


Features

  • Test Your Knowledge— Full-color illustrations.

    • Introduces each concept of true to life scenarios depicting food safety challenges.

  • Test Your Knowledge Summary— An answer key to the “Test Your Knowledge” food safety challengers to overview each concept.
  • Color illustrations—Vibrant illustrations that create an effective, easy-to-read book that is effective for the visual learner.
  • Illustrated glossary.

    • Allows for the visual learner to link terminology to the text.

  • In text glossary—Same page pull out definitions from the text.

    • Allows for immediate understanding of terminology.

  • Time and temperature chart—A concise table of safe temperature guidelines printed on the back cover.

    • Can be easily removed and referenced by the food service worker throughout the flow of food.


Table of Contents



 1. Foodborne Illness and Personal Hygiene.


 2. Time and Temperature.


 3. Cross Contamination.


 4. Cleaning, Sanitation, and Safety.


 5. New Words.



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For the Food Science Discipline

MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
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