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Author : Richard A. Sprenger,Dennis Farrar
Publisher : Unknown
Page : 128 pages
File Size : 49,9 Mb
Release : 2021
Category : Electronic
ISBN : 1912633841
Author : Richard A. Sprenger,Dennis Farrar
Publisher : Unknown
Page : 15 pages
File Size : 54,6 Mb
Release : 2002
Category : Food handling
ISBN : 1871912520
Author : Richard A. Sprenger
Publisher : Unknown
Page : 15 pages
File Size : 48,6 Mb
Release : 2004-03-01
Category : Electronic
ISBN : 1904544142
Author : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 52,7 Mb
Release : 2010
Category : Electronic
ISBN : 190640464X
Author : Richard A. Sprenger,Dennis Farrar,Chris Woffenden
Publisher : Unknown
Page : 15 pages
File Size : 47,8 Mb
Release : 2001
Category : Food handling
ISBN : 1871912342
Author : Richard A. Sprenger,Dennis Farrar
Publisher : Unknown
Page : 14 pages
File Size : 47,6 Mb
Release : 2007
Category : Food industry and trade
ISBN : 1904544886
Author : David Zachary McSwane,Richard Linton,Nancy R. Rue
Publisher : Unknown
Page : 321 pages
File Size : 50,7 Mb
Release : 2010-04-15
Category : Food handling
ISBN : 0981990371
Author : David Zachary McSwane
Publisher : Pearson Prentice Hall
Page : 268 pages
File Size : 47,5 Mb
Release : 2006
Category : Food handling
ISBN : 0131272764
Author : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 48,8 Mb
Release : 2009
Category : Electronic
ISBN : 1906404755
Author : David Zachary McSwane,Nancy Roberts Rue,Richard Linton
Publisher : Unknown
Page : 468 pages
File Size : 50,5 Mb
Release : 2003
Category : Business & Economics
ISBN : 0130648442
A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. "Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors that affect foodborne illnesses; following the food product flow; the hazard analysis critical control point (HACCP) system; facilities, equipment, and utensils; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; and food safety regulations. For use by any food handling facility from supermarkets to care centers to restaurants, and in preparing for any one of the national certification exams--or as a teaching tool for training everyone on the basics of food safety.
Author : Richard A. Sprenger
Publisher : Unknown
Page : 0 pages
File Size : 50,7 Mb
Release : 2023
Category : Electronic
ISBN : 1915256232
Author : Hal King
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 52,5 Mb
Release : 2013-01-08
Category : Technology & Engineering
ISBN : 9781461462057
The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brand Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities
Author : Richard A. Sprenger
Publisher : Unknown
Page : 18 pages
File Size : 46,5 Mb
Release : 2008
Category : Food
ISBN : 1906404097
Author : Tim Knowles
Publisher : Routledge
Page : 349 pages
File Size : 50,8 Mb
Release : 2002
Category : Business & Economics
ISBN : 9780750653497
Publisher Description
Author : David McSwane
Publisher : Prentice Hall
Page : 128 pages
File Size : 51,8 Mb
Release : 2000-01
Category : Electronic
ISBN : 0130187836