Food Manager Certification Study Guide: A Comprehensive, No-fluff Review

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Description

Each and every food status quo is required by law to have a minimum of one licensed food safety manager. To transform a certified food safety manager, it’s important to pass one of the most following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our short and comprehensive take a look at guide containing ONLY WHAT YOU NEED TO KNOW will assist you to pass one of the most certification exams.
Topics covered include:

  • Foodborne Illnesses and Major Risk Factors
  • Foodborne Illness Prevention
  • Food Safety Manager/Person In Charge
  • Major Food Allergens
  • Potentially Hazardous Foods
  • Food Contamination: Biological, Chemical, and Physical
  • Food Contamination and Cross Contamination Prevention
  • Proper Temperature Monitoring and Control
  • Proper How one can Thaw, Cool, and Re-heat Food
  • Hot/Cold Food Holding Requirements
  • Food Preparation and Cooking Requirements
  • Buffet/Self Service Requirements
  • Purchasing/Receiving Food
  • Proper Food Storage and Cold Storage
  • Personal Hygiene and Hand Washing
  • Methods for Cleaning and Sanitizing Equipment and Utensils
  • Manual Ware Washing
  • Integrated Pest Management
  • Facility, Lighting fixtures, and Plumbing Requirements
  • HACCP
  • Health Policies and Practices
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