The Quick
Reference Guide is an entertaining, easy to read color cartoon and
industry rich text designed for the line worker. This concise reference
focuses on the key areas of personal hygiene, time and temperature
management, preventing cross contamination, cleaning and sanitizing
practices, and accident prevention and safety.
Key features include the quick reference time and temperature chart of
safe temperatures, in-text, illustrated glossary of terms, and a “Test
Your Knowledge” review quiz at the end of each section.
 . 
Food safety training completely
updated to incorporate recommendations from the 2009 FDA Food Code!
Designed for managers, supervisors and any individual assigned to
perform the 'person-in-charge' role for ALL types of food
establishments. This second edition of Food Safety Fundamentals has been
redesigned and updated at the request of many food professionals,
trainers and operators. This book incorporates the best food safety and
sanitation practices for the overall food industry. It incorporates the
latest standards in the 2009 FDA Food Code and is filled with
foodservice and retail industry photos and easy-to-read charts. The
guide is designed to make managers knowledgeable about food hazards,
while emphasizing proper food handling practices to enable participants
to successfully complete all nationally certified exams. In addition,
readers can take advantage of the newly created 'note-taking' tool that
is designed to help participants remember and apply the most critical
food safety and sanitation concepts.
Special features include:
- Learn how to identify food safety risks
- Information on how to prevent foodborne illness
- Targeted activities and equipment found in the foodservice and retail
food industry
- Preparation for employees to take accredited and nationally recognized
food manager certification exams.
 
Updated to incorporate
recommendations from the 2009 FDA Food Code!
Designed for supervisors and managers, this updated guide identifies
best food safety and sanitation practices within the retail food
industry. It incorporates the latest standards in the 2009 FDA Food Code
and is filled with industry photos and easy-to-read charts. The guide is
designed to make managers knowledegable about food hazards, while
emphasizing proper food handling practices to enable participants to
successfully complete all nationally certified exams. Also available in
Spanish.
Special features include:
-Supermarket-specific job task analysis
-Identifies best food safety and sanitation practices within the retail
food industry
-Covers activities and equipment found in a supermarket
-Prepares employees to take accredited and nationally recognized food
manager certification exams.
 
 
-
Updated to incorporate recommendations
from the 2009 FDA Food Code!
The Quick Reference Trainer’s Kit is an excellent tool for anyone
working with front line associates and others requiring training focused
on the basics of food safety. PowerPoint slide presentations are filled
with effective illustrations and photos that help reinforce the
principles of time and temperature controls, good personal hygiene
habits, prevention of cross contamination and proper cleaning and
sanitizing.
In addition, the Trainer’s Kit comes complete with a suggested
curriculum while providing flexibility to fit the training to your
specific needs and can be customized to fit your specific needs.
 
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Applied Nutrition
Hazard Analysis and Critical Control Point (HACCP)
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United States
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Center
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