Assessing the effectiveness of food worker training in Florida: opportunities and challenges and food safety issues and training methods for ready-to-eat foods in the grocery industry.
Both of these articles discuss the role of food safety training and education in the food service industry. The four books Four Books
Ancient Confucian texts used as the basis of study for civil service examinations (see Chinese examination system) in China (1313–1905). listed below can help in the training and education of managers and employees:
Food Safety Management Principles, Second Edition
NEHA NEHA National Environmental Health Association
NEHA National Executive Housekeepers Association
NEHA Northern Estates Homeowners Association (Indianapolis, Indiana) Training (2004)
Based on the Food and Drug Administration's (FDA's) 2001 model Food Code, Food Safety Management Principles prepares candidates to pass any Conference for Food Protection/ANSI-accredited food safety manager certification exam. Written at the eighth-grade level, this concise and brightly illustrated book teaches all essential microbiological and technical food safety principles in ways that are easy to read and understand. In addition, it contains student activities and quizzes that engage readers in the learning process and ensure that they retain the information long after training has taken place. Food Safety Management Principles is ideal for teaching managers what they need to know to become certified See certification. and skilled at their jobs.
Highlights of this edition include
* chapter quizzes and activities,
* international food safety icons, and
* information from FDA's 2003 supplement to the 2001 Food Code. 68 pages, softcover soft·cov·er
Not bound between hard covers: softcover books; a softcover edition. . Also offered in Spanish (first edition only). Available for as little as $10.95 per book.
To order Food Safety Management Principles, visit www.nehatraining.com/products/fsmp.htm or contact NEHA Training by phone at (303) 756-9090, extension 340.
Food Safety First Principles, Second Edition
NEHA Training (2005)
Based on FDA's 2001 Food Code and its 2003 supplement, Food Safety First Principles provides food handlers handlers
persons involved in the handling of, for example, circus animals. Includes grooms, milkers, herdsmen, strappers. Used mostly in referring to persons handling animals for show or auction. and food service workers with the knowledge and skills they need to carry out their work safely. This book is easy to read and understand, and it is set up in a way that gives students confidence in their abilities to learn the material effectively. In addition to discussing fundamental food safety practices, the book provides entertaining graphics and activities that assist readers in retaining the information. Improvements to the second edition include food handler A software routine that performs a particular task. It often refers to a routine that "handles" an exception of some kind, such as an error, but it can refer to mainstream processes as well. The term is typically used in operating systems and other system software. quizzes, student activities, and international food safety icons, as well as information from FDA's 2003 supplement to the 2001 Food Code.
Food Safety First Principles is designed for individuals who are
* preparing for employment in the food industry,
* participating in employee orientation food safety programs,
* undertaking refresher training Refresher training is a form of updating military knowledge of the reservist troops. After one has completed the conscription service, he or she can be called for refresher training for some amount of days. ,
* required by state or local jurisdictions to obtain employee level (food handler) training, and
* preparing food in a home, school, or college.
52 pages, softcover. Available for as little as $6.50 per book.
To order Food Safety First Principles, visit www.nehatraining.com/products/fsmp.htm or contact NEHA Training by phone at (303) 756-9090, extension 340.
Essentials of Food Safety and Sanitation sanitation: see plumbing; sanitary science. (Fourth Edition)
David McSwane, H.S.D., Nancy R. Rue rue, common name for various members of the family Rutaceae, a large group of plants distributed throughout temperate and tropical regions and most abundant in S Africa and Australia. Most species are woody shrubs or small trees; many are evergreen and bear spines. , Ph.D., and Richard Linton, Ph.D. (2005)
This indispensable reference is designed to serve as a workplace guide to safe food-handling procedures. Completely updated in accordance with FDA's 2003 supplement to its 2001 Food Code, the new edition includes more photos and cartoon illustrations, new vignettes and examples, expanded appendices ap·pen·di·ces
A plural of appendix. and index, and additions to chapter reference lists, including related Web sites. It can be used as a teaching tool for basic food safety training. Questions at the end of each chapter help students prepare for exams and classroom tests. Essentials of Food Safety and Sanitation also can be used to prepare for any of the national certification national certification Lab medicine A voluntary form of regulation that affirms that a person has the knowledge and skill to perform essential tasks in a given field, in the lab or in nursing; NC is granted by nongovernmental agencies or associations with exams, including NEHA's C.F.S.P. exam.
440 pages, softcover. Member: $54.95. Nonmember: $60.95. Catalog catalog, descriptive list, on cards or in a book, of the contents of a library. Assurbanipal's library at Nineveh was cataloged on shelves of slate. The first known subject catalog was compiled by Callimachus at the Alexandrian Library in the 3d cent. B.C. #924.
Managing Food Hazards in Retail Food Operations
O. Peter Snyder, Jr., Ph.D., Hospitality Institute of Technology (1999)
This booklet provides the information that food service employees need to know in order to avoid making customers ill. It helps owners, managers, and supervisors identify hazards and establish safety-assured policies, procedures, and standards that ensure safe food production and service.
135 pages, softcover. Member: $35. Nonmember: $39.95. Catalog #959.