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Quick Reference to Food Safety & Sanitation
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By Nancy R. Rue, Ph.D. and Anna Graf Williams, Ph.D.
Copyright © 2003 Pearson Education Inc., 92 pages, 6” x 9”;
soft-cover; ISBN 0-13-042402-1
Designed especially for the food handler, this guide
takes the visual learner from the basics of personal hygiene to avoiding
cross contamination and following time and temperature guidelines for
food safety. They will learn things they need to know to keep food safe!
Health departments all over the country are requiring the food handler
to know the basics of personal hygiene, time and temperature management,
techniques in avoiding cross contamination, and good cleaning and sanitizing
practices.
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