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. 

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