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- Author: Roger Lewis
- Publisher: iUniverse
- ISBN-10: 1532016190
- ISBN-13: 9781532016196
- Format: 15.2 x 22.9 x 0.8 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
In the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption.
Roger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes.
Essentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.
The promotion ends in 
- Author: Roger Lewis
- Publisher: iUniverse
- ISBN-10: 1532016190
- ISBN-13: 9781532016196
- Format: 15.2 x 22.9 x 0.8 cm, minkšti viršeliai
- Language: English English
In the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption.
Roger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes.
Essentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.
Reviews