NEHA Food Safety Training: Protecting Environmental Health through Education

Food Safety Management Principles, 3rd Edition

Food Safety Management Principles, 2nd Edition

Quantity	Registered Trainer Unit Price	Regular Unit Price
1-49	$26.95	$28.95
50-199	$25.95	$27.95
200+	$24.95	$26.95
2000 or more	customized books available	contact us for a quote

Sample

Syllabus

By Claire Nash, BA (HONS) FRSH MRIPH MINST.D
Copyright 2007 Chadwick House Group Limited; 68 pages; Soft-cover; 8½” x 11”; ISBN 13-978-1904306-719; ISBN 10-904306713

NEHA Food Safety Training’s most popular publication is now even better with this Third Edition. Based on the US FDA 2005 Model Food Code with 2007 FDA Supplement, this concise and brightly illustrated student textbook successfully prepares candidates to pass any CFP-ANSI* accredited food safety manager certification exam. Written at the eighth-grade level and affordably priced, it is ideal for teaching managers what they need to know to become certified and skilled at their jobs.

Based on a job task analysis for food safety managers and CFP-ANSI recommendations, it presents all the essential microbiological and technical food safety principles in ways that are easy to read, understand, and retain. In addition, it contains student activities and quizzes that engage the reader in the learning process and ensure they retain the information long after training has taken place.

View details about the nationally-accredited Certification Exam that can be purchased by registered trainers with this book.

*Conference for Food Protection-American National Standards Institute

TABLE OF CONTENTS

68 pages

Management Principles

Part 1: Introduction to Food Safety
The Importance of Food Safety
Student Sheet – Quiz 1
Student Sheet – Activity 1

Part 2: Food Hazards and Foodborne Illness
Hazards to Food
Biological Hazards – Bacteria
Other Biological Hazards
Biological Hazards and Illness
Potentially Hazardous Foods
Physical and Chemical Hazards
Student Sheet – Quiz 2
Student Sheet – Activity 2
Student Sheet – Activity 3
Student Sheet – Activity 4

Part 3: Preventing Foodborne Illness
Personal Hygiene
Time and Temperature Control
Receiving and Storing Food
Preparing and Presenting Food
Cleaning and Sanitizing
Integrated Pest Management
Designed for Food Safety
Student Sheet – Quiz 3
Student Sheet – Activity 5

Part 4: Food Safety Control
Professional Good Practice
Management Matters
Student Sheet – Quiz 4
Student Sheet – Activity 6

Quiz & Activity Answer Key

Index

Copyright and Acknowledgments