Employee Food Safety Handbook, Third Edition

Featuring an easy-to-read format and full-color illustrations, this versatile employee handbook—available in English and Spanish—covers a variety of issues that are critical to food safety. It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier for employees to understand. Has chapters on 11 food-safety issues, including:

• Security
• Allergens
• Bacteria
• Foodborne illness
• Cross contamination
• Foreign material
• HACCP
• Personal hygiene
• Pest control
• Sanitation
• Time and temperature controls (covers "the danger zone")

Format: Book