Professional Food Manager

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

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