Professional Food Manager (Fifth Edition)

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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; guidelines to follow before, during, and after an inspection; and a new chapter on HACCP.

 
The fully updated Professional Food Manager, Fifth Edition:

• Uses instructional design focused on improved learning/retention
• Aligns with American Culinary Federation Education Foundation competencies
• Prepares candidates for CFP-approved food manager exams (e.g., Prometric, National Registry, ServSafe, etc.)
• Includes an all-new instructor guide and companion classroom materials
• Conforms to the 2015 FDA Food Code Supplement

Current and prospective managers who need food safety manager certification, as well as those who are certified already and are seeking a refresher on best practices in food safety, will find Professional Food Manager, Fifth Edition to be an invaluable resource for achieving their goals and putting the outlined food safety principles to work.
 
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

Click here for more information about becoming a Prometric Proctor and administering the ANSI-accredited food manager exam.

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