Handbook for safe food service management /
National Assessment Institute.
- Englewood Cliffs, N.J. : Prentice Hall Career & Technology, c1994.
- xxiii, 200 p. : ill. ; 28 cm.
Includes bibliographical references (p. 173-176) and index.
Contents
Chapter 1: Managerial responsibilities Chapter 2: Foodborne illness Chapter 3: HACCP:a food protection system Chapter 4: Purchasing, receiving, and storing food Chapter 5: Preparing and serving food Chapter 6: Equipment and utensils Chapter 7: Cleaning, sanitizing, and pest control Chapter 8: Facilities Chapter 9: Safety and accident prevention Chapter 10: Training Chapter 11: Federal, state, and local rules & regulations.