Your textbook…
NAI Handbook For Safe Food Service Management, 2nd Edition
ISBN-10: 0-13-236118-3
ISBN-13: 978-0-13-236118-7
Published by Prentice Hall
© 1998
Pub. Date: May 15, 1997
Format: Paper
Table of Contents
Introduction.
1. Managerial Responsibilities.
2. Foodborne Illness.
3. HACCP: A Food Protection System.
4. Purchasing, Receiving, and Storing Food.
5. Preparing and Serving Food.
6. Equipment and Utensils.
7. Cleaning, Sanitizing, and Pest Control.
8. Facilities.
9. Safety and Accident Prevention.
10. Training.
11. Federal, State, and Local Rules and Regulations.
Appendix A. Agency Addresses.
Appendix B. Commonly Used Terms.
Appendix C. Sample Test.
Appendix D. Sources.
Appendix E. Chapter Review Answers.
Appendix F. Sample Forms.
Index.
