Prentice Hall
Culinary, Hospitality, Travel & Tourism
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National Assessment Institute Manual Para El Manejo De Alimentos Saludables
ISBN-10: 0131352385
ISBN-13: 9780131352384
Publisher: Prentice Hall
Copyright: 1994
Format: Paper; 224 pp
Published: 03/30/1994
Status: Available on Demand
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For courses in Food Sanitation, Preparation, Service, or Management.
Exceptionally current and easy-to-read, this handbook covers all the essential information food managers and supervisors need to know to ensure safe food management — from technical matters regarding food preparation and service, to fundamental s of hygiene, disinfection, and pest control, to developing and implementing a program, to professional standards, to federal, state, and local regulations.
- lists competencies for Certified Food Managers from the Conference on Food Protection — highlighting both the roles and responsibilities of food managers.
- explains the Hazard Analysis Critical Control Point System (HACCP) in clear, concise, easy-to-understand terms.
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HACCP is the tool used to focus attention on the food instead of on the floors, ceilings, and walls.
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- features a structured pedagogy — e.g., scripted lessons plans, student outlines, review questions, and activities —enabling instructors to teach with minimal preparation time.
Capítulo 1. Responsabilidades Administrativas.
Capítulo 2. Contaminación Alimenticia.
Capítulo 3. ARPCC: Un Sistema de Protección Alimenticia.
Capítulo 4. Comprar, Recibir, y Almacenar Alimentos.
Capítulo 5. Preparación y Servicio de Alimentos.
Capítulo 6. Equipos y Utensilios.
Capítulo 7. Limpieza, Desinfección y Control de Pestes.
Capítulo 8. La Planta Física.
Capítulo 9. Seguridad Personal y Prevención de Accidentes.
Capítulo 10. Capacitación.
Capítulo 11. Leyes y Reglamentos Federales, Estatales y Locales.
Apéndice A: Direcciones de Agencias.
Apéndice B: Téminos Comunes.
Apéndice C: Ejemplo de Examenen.
Apéndice D: Bibliografía.
Apéndice E: Respuestas a las Preguntas de Repaso.
Apéndice F: Ejemplos de Formularios.
Índice.
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