This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP and sanitation, from purchasing and receiving food, to properly washing the dishes. They will learn: - Time and temperature abuses- Cross-contamination- Personal hygiene practices- Biological, chemical and physical hazards- Proper cleaning and sanitizing- Waste and pest management- Basic principles of HACCP (Hazard Analysis Critical Control Points)- Explain what safe food is and how to provide it- Bacteria, viruses, fungi and parasites- Various food-borne illnesses- Safe food-handling techniques- Purchasing, receiving and food storage- Food preparation and serving- Sanitary equipment and facilities- Cleaning and sanitizing of equipment and facilities- Accident prevention and crisis management- Food safety and sanitation lawsThe companion CD-Rom contains all the forms and posters needed to establish your HACCP and food-safety program.