Professional Food Handler (Third Edition)

Concise, brightly illustrated, and written at the eighth-grade level, this student textbook has proved to be an effective tool in the workplace. Based on the FDA 2013 Food Code, this book presents all the essential microbiological and technical food safety principles in ways that are easy to read, understand, and retain. In addition to containing fundamental food safety practices, the book also includes informative graphics and a practice quiz.

The NEHA Professional Food Handler book is ideal for: 

  • Preparing for employment in the food industry
  • Employee orientation to food safety
  • Meeting the requirements for employee training (food handler) by state and/or local jurisdictions
Table of Contents
  • Chapter 1: Foodborne Illness and Contamination
  • Chapter 2: Receiving Food
  • Chapter 3: Storing Food
  • Chapter 4: Preparing and Serving Food
  • Chapter 5: Personal Hygiene
  • Chapter 6: Cleaning and Sanitizing
  • Chapter 7: Pest Prevention

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