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• Prepares you for any ANSI-accredited Food Preparation Manager exam • Provides a variety of study materials to support a range of learning styles • Practice exam software simulates the real exam with 90 timed questions • Includes full chapter videos to introduce material in a visual format • Interactive end of chapter quizzes reinforce material learned in the chapter • Can be used for first time certification or those looking for recertification Instead of feeling overwhelmed by all the information covered in the Food Protection Manager certification exam, employ your secret recipe for success: the Food Protection Manager’s Handbook. Just like your favorite dish, this handbook is well-presented, easily digestible, and full of all the necessary ingredients to help you ace the exam and ensure your place as an integral part of your food safety team. Beginner accessible, but also ideal for professionals who are looking to certify or recertify as a food protection manager, this handbook concentrates on exactly what you need to know in each exam category. The FDA Food Code is the basis for everything you will learn. Become better versed in all aspects of food safety, pass the food protection manager certification exam with ease, gain career-boosting credentials, and ensure the success of your food establishment with the Food Protection Manager’s Handbook. Quick recall is everything, both with food safety measures and when taking an exam. The Food Protection Manager’s Handbook design helps you study and remember what you’ve learned. Each topic starts with a brief introduction, key terms and objectives, and ends with chapter review questions to check comprehension. Encode and store information in your memory with mnemonic aids, charts, textboxes, and graphics and photos that bring the material to life. The glossary contains all the words in orange. Food Code section references in the margins tell you exactly where to look for further information on a topic. Prepare for the exam and master the steps taken to handle, prepare, and store food while avoiding all kinds of contamination. Confidently identify pathogens and allergens and apply food safety controls. Immerse yourself in the day-to-day activities and concerns of a food establishment: sources and receiving of food, food service, cleaning and sanitizing, facility and equipment, and pest control. Learn to comply with all regulations and inspections, how to plan for a crisis and train staff. Reinforce your learning with the included chapter videos, and take the practice exam as many times as you need to. End of Chapter Quizzes Take a fun, interactive quiz at the end of every chapter, at any time. The quizzes are ten questions each and untimed, so you have time to think. Click the review quiz button to immediately see how your answers compare to the correct ones. Click to get a detailed report with your score, the time it took you to take the quiz, and a list of questions marked correct or incorrect. The quiz questions emphasize the most important information in each chapter. These short, enjoyable quizzes help anchor the information in your memory to make it easy for you to transfer what you learn to your job in the food service industry and to obtain your food protection manager certification. They also help identify gaps in your knowledge that you can then review in the Handbook or the included chapter videos. Videos More than just a simple study aid, the video included for each chapter of the Food Protection Manager Handbook recounts all the information from the chapter in detail. Let Chef Dominic Hawkes, Master Chef of Great Britain and member of the American Culinary Federation, lead you through best practices for food safety, Food Code rules and regulations, and the science behind them. With or without closed captioning, you can pause, rewind, take notes and absorb the information at your convenience. These videos fit with any learning style and any schedule. Watch the videos and use the textbook as a reference guide, or rather than sit through a day of classes, use the videos to learn at your own pace. Learn during your commute or on your lunch break. These videos are a practical and entertaining way to study and memorize crucial food safety information and pass the food protection manager certification exam. Practice Exam Software The practice exam software included with the Food Protection Manager Handbook is the best way to alleviate test anxiety and prepare for the real exam. Download the software and take the practice exam on your own computer. The practice exam format and questions imitate the real exam with 90 questions in 90 minutes and a passing score of 70%. If you like, take the practice exam multiple times. A bank of 300+ questions ensures each practice exam is different. After submitting your answers, the results appear right away. You can review the quiz to see exactly which questions you did or did not answer correctly, and you can get a detailed report of the quiz, so you know which chapters to focus on. You know passing the food protection manager certification exam has the potential to change your life and career for the better, and this excellent practice exam can help you achieve that goal.
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities.
This Study Guide prepares individuals to take the Certified Food Safety Manager Exam (CPFM) which can be taken through any approved exam provider such as National Registry of Food Safety Professionals, Prometric, 360Training, or ServSafe 7th Edition. Food establishments generally employ a food safety manager that requires certification. These establishments include: bars, restaurants, mobile caterers and food trucks, assisted-living and prison facilities, and day care centers.
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.