Professional Food Manager (Spanish)

This book provides vital information on topics such as the principles of food safety management and how to use those principles to create a food safety culture. It also provides information about how to identify and avoid different contaminants; the importance of cleaning and sanitizing; latest information on reportable diseases; and guidelines to follow before, during, and after an inspection.

 
The Spanish edition of Professional Food Manager:

• Uses instructional design practices for improved learning/retentions
• Aligns with American Culinary Federation Education Foundation competencies
• Prepares candidates for CFP-approved food manager exams (e.g., Prometric, National Registry, ServSafe, etc.) 

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, to be an invaluable resource for achieving their goals and putting the outlined food safety principles to work. Volume discounts available for NEHA Food Safety Instructors. For any foodservice operation to manage its risk effectively, managers must learn basic food safety principles, apply that information on the job every day, and pass a Conference for Food Protection/ American National Standards Institute (CFP/ANSI)-approved examination.
Table of Contents

Table of Contents

• Chapter One: Introduction to Food Safety
• Chapter Two: Foodborne Illness
• Chapter Three: Contamination
• Chapter Four: Pest Control
• Chapter Five: Employee Training
• Chapter Six: Facilities and Equipment
• Chapter Seven: Purchasing and Storing Food
• Chapter Eight: Safe Food Handling
• Chapter Nine: The HACCP Approach to Food Safety
• Chapter Ten: Food Safety Standards

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