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HACCP and BEYOND: Sanitation Manual, 7th Edition C273 10 CPEUs HARD COPY $79.95 C273E 10 CPEUs ELECTRONIC $69.95

Can you afford even one food borne illness outbreak? Think of what that would do to your facility's reputation!!!! Not sure whether you are in compliance with the new HACCP guidelines? This comprehensive, NEW sanitation manual written by a veteran Certified Safe Food Service Manager, includes time temperature control charts, HACCP plans, sanitation checklists, orientation checklists, reproducible training aids, storage charts for a wide variety of foods, plus much more! It will enable you to:

• avoid a food borne illness outbreak
• apply principles of safe food handling from purchase through storage, preparation, and service
• provide highly effective training for your employees
• operate your facility in accordance with the new HACCP guidelines

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To order an ADDITIONAL Reporting Form click below:

C273F

10 CPEUs

REPORTING FORM

$40.00

• Avoid a foodborne illness outbreak in your facility.
  
• Operate your facility in accordance with the current HACCP guidelines.
  
• Establish an HACCP monitoring report for a variety of foods.
  
• Recognize the characteristics of potentially hazardous foods.
  
• Implement critical control points to reduce or minimize hazards.
  
• Apply specific criteria most frequently used for critical limits.
  
• Identify examples of measurements used for monitoring food.
  
• Distinguish between infection and intoxication.
  
• Utilize the FAT TOM mnemonic to recall the primary factors in bacterial growth.
  
• Apply specific techniques to prevent the spread of disease.
  
• Recognize the major causes of foodborne illnesses, organisms involved, symptoms, duration and prevention.
  
• Apply principles of safe food handling from purchase through storage, preparation and service.
  
• Provide highly effective sanitation training to your employees.
• Utilize a wide variety of tools and instruments-such as HACCP plans, sanitation checklists, time temperature control charts, and storage charts-to ensure that you and your team members serve safe food.
  

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