Professional Food Manager (6th Edition)
The Professional Food Manager, Sixth Edition prepares people working in the food and beverage industries with the knowledge needed to pass the ANSI/CFP exam.
This book contains the best advice from health inspectors and the 2017 FDA Food Code for keeping food safe.
166 pages, paperback.
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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