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- Food Safety - A Safety Training Manual
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Product Description
According to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths.
To help prevent this, there are laws that govern food handling. This manual is designed to cover some of the practices that if done improperly could result in a customer becoming sick.
Our restaurant uses a systems based approach to food safety often called a HACCP (Hazard Analysis and Critical Control Point) plan. This means we have set procedures on how to perform most tasks in the restaurant from receiving of foods, to preparation, to the service to the customer.
This manual is delivered on CD-rom.
