National Environmental Health Association, Inc. (2013)
MindLeaders, Inc. (Portions) (2013)
Though the food service industry is ever-evolving, one factor remains consistently important: the competency level of managers responsible for the safety of food served. In order for a food service operation to manage its risks effectively, managers must not only pass a Conference for Food Protection/American National Standards Institute-accredited food safety manager examination, they must retain that information and put it into practice every day on the job. Revised and updated by food safety experts, Professional Food Manager, Third Edition, by the National Environmental Health Association (NEHA) helps managers prepare for the certification examination while also demonstrating how to maintain the highest level of proficiency after achieving certification.
Professional Food Manager is written in an easy-to-read style that prepares current and soon-to-be managers for the many challenges encountered in the workplace. Updated to the 2011 supplement of the 2009 FDA Food Code, the book provides readers with vital information such as
- the key principles of food safety management and how to effectively use these principles to create a food safety culture in any food establishment,
- how to identify and avoid different forms of contamination,
- how to prevent time-temperature abuse and cross-contamination,
- the importance of cleaning and sanitizing and the guidelines for both,
- best practices for pest control, and
- guidelines to follow before, during, and after an inspection.
Current and prospective managers needing food safety manager certification, as well as those who are already certified and seeking a refresher on best practices in food safety, will find Professional Food Manager an invaluable resource for achieving their goals and putting the principles outlined in this resource to work.
141 pages, paperback.
Table of Contents
Chapter One, Managing Food Safety and Training
Chapter Two, Biological Contamination
Chapter Three, Other Sources of Contamination
Chapter Four, Handling Food Safely
Chapter Five, From Purchase to Service
Chapter Six, Facilities and Equipment
Chapter Seven, Cleaning and Sanitizing
Chapter Eight, Pest Control
Chapter Nine, Legal Requirements, HACCP, and Inspections
Appendix A, Manager Responsibilities
Appendix B, Chapter Assessment Answers
Appendix c, Thermometer Calibration I
Appendix D, Thermometer Calibration II
Click here for information about becoming a Prometric Proctor and administering the ANSI-accredited Certified Professional Food Manager exam.
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