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Supersafemark guide to food safety

Author: David Zachary McSwane; Richard Linton; Nancy R Rue
Publisher: [Arlington, VA] : Food Marketing Institute, 2007.
Edition/Format:   Print book : English : Special edView all editions and formats
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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Manuales
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: David Zachary McSwane; Richard Linton; Nancy R Rue
ISBN: 9780132396578 0132396572
OCLC Number: 71005768
Notes: "Incorporates recommendations from the 2005 FDA Food Code"--Cover.
Description: xxv, 400 pages : illustrations (chiefly color) ; 24 cm
Contents: Retail food safety --
Hazards to food safety --
Factors that affect foodborne illness --
Following the food product flow --
Facilities, equipment, and utensils --
Cleaning and sanitizing operations --
Environmental sanitation and maintenance --
Accident prevention and crisis management --
Education and training --
Food safety management programs --
Food safety regulations --
Glossary --
The process for determining potentially hazardous food (Time/temperature control for safety food) --
Summary of agents that cause foodborne illness --
Multi-tiered, risk-based employee health system --
Conversion table for Fahrenheit and Celsius for common temperatures used in food establishments --
Areas of knowledge deemed important for the person in charge.
Other Titles: Guide to food safety
Responsibility: David McSwane, Richard Linton, Nancy R. Rue ; development services by Learnovation, LLC.
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