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Textbook

Professional Food Manager, 5th Edition

ISBN: 978-1-119-14852-4
176 pages
August 2017, ©2017
Professional Food Manager, 5th Edition (1119148529) cover image

Description

The National Environmental Health Associations (NEHA) Certified Professional Food Manager, 5th Edition is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP)approved exam, but to ensure the continued successful execution of food safety best practices in the workplace.

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Table of Contents

Preface
Chapter 1: Managing Food Safety and Training
Chapter 2: Biological Contamination
Chapter 3: Other Sources of Contamination
Chapter 4: Handling Food Safely
Chapter 5: From Purchase to Service
Chapter 6: Facilities and Equipment
Chapter 7: Cleaning and Sanitizing
Chapter 8: Pest Control
Chapter 9: Legal Requirements, HACCP and Inspections
Appendix A: Manager Responsibilities
Appendix B: Chapter Assessment Answers
Appendix C: Thermometer Calibration I
Appendix D: Thermometer Calibration II
Appendix E: Employee Health Charts
Glossary 
Index
Photo Credits
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The Wiley Advantage

  • Features streamlined content, supporting learning styles for today’s student.
  • Aligns with American Culinary Federation Education Foundation (ACF) Required Knowledge and Skills Competencies for Sanitation.
  • Used by tens of thousands of students, resulting in a proven track record for student success!
  • Validated content by the Subject Matter Experts at the National Environmental Health Association (NEHA), the leading association of health inspection professionals.
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