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Author: Susan Algeo Publisher: ISBN: 9780988291492 Category : Languages : en Pages :
Book Description
The leadership solution for food service and retail establishments. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction. The manual is divided into three sections:Section 1 - Foundations of Food SafetySection 2 - Addressing the Five CDC Risk Factors Section 3 - Proactive Food Safety System This SURE Food Safety Manager Manual course is designed for every food service or retail operation including restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resorts, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, institutional food service Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination. Instruis Publishing Company's SURE line of products provides Safe, Useful, ResponsibleEducation to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com
Author: Susan Algeo Publisher: ISBN: 9780988291492 Category : Languages : en Pages :
Book Description
The leadership solution for food service and retail establishments. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction. The manual is divided into three sections:Section 1 - Foundations of Food SafetySection 2 - Addressing the Five CDC Risk Factors Section 3 - Proactive Food Safety System This SURE Food Safety Manager Manual course is designed for every food service or retail operation including restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resorts, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, institutional food service Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination. Instruis Publishing Company's SURE line of products provides Safe, Useful, ResponsibleEducation to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com
Author: Melissa Vaccaro Publisher: ISBN: 9780960076314 Category : Languages : en Pages :
Book Description
Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. This manual is written to provide the person-in-charge of a food service or retail establishment the knowledge and skills that they will need to keep food safe. Learning and applying food safety practices protects customers and businesses. This course is designed for every food service or retail operation. The manual is divided into three sections: Section 1 - Foundations of Food Safety: The person-in-charge will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices. Section 2 - Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The person-in-charge will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation. Section 3 - Proactive Food Safety System: Once a food safety foundation is built and the risk factors have been addressed, a food safety management system can be applied. Hazard Analysis and Critical Control Point (HACCP) is a proactive system that assesses the food safety hazards in an operation and identifies ways to prevent, eliminate, or reduce each hazard to a safe level. The person-in-charge will learn to apply the seven HACCP principles in their operation. Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination.
Author: Susan Algeo Publisher: ISBN: 9780991631902 Category : Languages : en Pages :
Book Description
The Trainer's solution for educating food service and retail employees and managers. Employees and managers are the core of a food service or retail establishment and, therefore, must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This manual allows trainers to have, at their fingertips, all of the materials they need to properly train food safety. It includes: * Instructional materials * SURE Food Safety Employee Manual * SURE Food Safety Manager Manual* SURE PowerPoint slides * Discussion points * Trainer tips This manual has been prepared for professionals who train food service or retail establishments that serve and/or sell food, including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food service Trainers can be confident that they have the best resource available to be fully prepared when teaching food safety to employees and managers. This training manual has up-to-date, relevant course material written by professionals in the industry. Utilizing this manual, together with the training aids, ensures that employees and management will understand their roles in providing safe food. Instruis Publishing Company's SURE line of products provides Safe, Useful, Responsible Education to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com
Author: Tara Paster Publisher: ISBN: 9780131391826 Category : Technology & Engineering Languages : en Pages : 68
Book Description
HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP's standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Next, it covers all elements of creating and using an effective HACCP plan, including: conducting hazard analyses, determining critical control points, establishing critical limits monitoring procedures, and corrective actions; verifying that the system works, and keeping records.
Author: Melissa Vaccaro Publisher: ISBN: 9780960076321 Category : Languages : en Pages :
Book Description
The solution for food service and retail establishments. Employees are the core of food service and retail establishments and must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This SURE Food Safety Employee Manual is designed for every food service and retail establishment including: Restaurants ¿ Convenience stores ¿ Supermarkets ¿ Cruise ships ¿ Casinos ¿ Concessions ¿ Senior care facilities ¿ Hotels ¿ Resorts ¿ Bars ¿ Taverns ¿ Education institutions ¿ Airports ¿ Liquor stores ¿ Military ¿ Commissaries ¿ Contract food service ¿ Hospitals¿ Institutional food service Section 1 - Foundations of Food Safety: The person-in-charge will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices. Section 2 - Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The person-in-charge will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation. Upon reading and understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion.
Author: Susan Algeo Publisher: ISBN: 9780991631919 Category : Languages : en Pages :
Book Description
Employees are the core of a food service or retail establishment and, therefore, must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction. This SURE Food Safety Employee Manual is designed for every food service or retail establishment including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos * Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns * Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food service Upon reading and successfully understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion. Instruis Publishing Company's SURE line of products provides Safe, Useful, Responsible Education to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com
Author: Tara Cammarata Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
ood safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction.
Author: Tara Paster Publisher: ISBN: 9780988291454 Category : Languages : en Pages :
Book Description
Food HACCP. The Trainer's solution for educating food service and retail employees and managers.HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized systematic approach to provide for the safe service and/or sale of food. The unsafe and irresponsible service and/or sale of food can cause injury, death, and property damage. It can also lead to loss of license, reputation, business closure, and financial ruin. A properly written and implemented HACCP plan is critical to a successful business and provides an effective management tool to handle food-related incidents with proper actions and legal documentation. This manual provides a source for trainers to have at their fingertips all of the material they need to properly train Food HACCP. This book includes:*Instructional materials;*SURE Proctor Manual; *The HACCP Food Safety Employee Manual;*The HACCP Food Safety Manager Manual;*SURE PowerPoint slides for each manual;*Discussion points; and *Much more.This manual has been prepared for professionals, who train food service or retail establishments that serve and/or sell food, including: Restaurants * Convenience stores * Supermarkets * Cruise ships * Casinos * Concessions * Senior care facilities * Hotels * Resorts * Bars * Taverns * Education institutions * Airports * Liquor stores * Military * Commissaries * Contract food service * Hospitals * Institutional food serviceTrainers can now be confident that they have the best resource available to be fully prepared when teaching the 7 HACCP Principles to employees and managers. This training manual has up-to-date relevant course material written by professionals in the industry who have thousands of hours of training. This manual allows for a step-by-step approach to introduce the HACCP concept to employees and provide managers the tools they need to prepare and implement a customized Food HACCP plan. Utilizing this manual, together with the training aids, ensures that employees and management will understand their roles in providing safe food and will assist in the creation of a culture that strives to prevent, eliminate, and reduce the risk of foodborne illness.
Author: Susan Algeo
Author: Susan Algeo
Author: Melissa Vaccaro
Author: Susan Algeo
Author: Tara Paster
Author: 
Author: Melissa Vaccaro
Author: Susan Algeo
Author: Tara Cammarata
Author: Tara Paster
Author: Thomas