Food Manager Certification Training Manual (Version 7.0) provides clear, easy-to-understand instruction on how to ensure the production of safe food in your facility. Topics covered include:
Introduction to food safety and food borne illness
Roles and responsibilities of food handlers and managers
Hazards and sources of contamination
Employee health and hygiene
Safe food handling practices
Equipment and facility best practices
HACCP
Each section contains review questions, case studies, activities and practice quizzes to test your understanding of the content and track your progress through the material.
 
LANGUAGES: ENGLISH AND SPANISH