National Environmental Health Association, Inc. (2014)
MindLeaders, Inc. (Portions) (2014)
For any foodservice operation to manage its risk effectively, managers must learn basic food safety principles, apply that information on the job every day, and pass a Conference for Food Protection/ American National Standards Institute (CFP/ANSI)-approved examination. NEHA's Professional Food Manager, Fourth Edition supplies culinary and hospitality professionals and students with the knowledge to pass the CFP/ANSI-approved exam while helping to ensure the continued successful execution of food safety best practices in the workplace.
Building on the success of previous editions, the new Fourth Edition is written in an easy-to-read style that prepares current and soon-to-be managers for the many food safety challenges encountered in the workplace. Updated to the 2013 FDA Food Code, the book provides vital information on topics such as the key principles of food safety management and how to use these principles to create a food safety culture. It also provides information on how to identify and avoid different contaminants; how to prevent time-temperature abuse and cross contamination; the importance of cleaning and sanitizing, with guidelines for each; latest information on reportable diseases; guidelines to follow before, during, and after an inspection; and a new appendix that includes Food Code Employee Health Charts.
Additionally, Professional Food Manager, Fourth Edition:
- Contains streamlined, validated content by the subject-matter experts at NEHA – the leading association of health-inspection professionals – supporting learning styles for today's student
- Aligns with American Culinary Federation Education Foundation (ACFEF) Required Knowledge and Skills Competencies for Sanitation
- Is used by tens of thousands of managers and soon-to-be managers, resulting in a proven track record of student success
Current and prospective managers needing food safety manager certification, as well as those who are already certified and seeking a refresher on best practices in food safety, will find Professional Food Manager, Fourth Edition an invaluable resource for achieving their goals and putting the outlined food safety principles to work.
141 pages, paperback.
Table of Contents
Chapter One, Managing Food Safety and Training
Chapter Two, Biological Contamination
Chapter Three, Other Sources of Contamination
Chapter Four, Handling Food Safely
Chapter Five, From Purchase to Service
Chapter Six, Facilities and Equipment
Chapter Seven, Cleaning and Sanitizing
Chapter Eight, Pest Control
Chapter Nine, Legal Requirements, HACCP, and Inspections
Appendix A, Manager Responsibilities
Appendix B, Chapter Assessment Answers
Appendix c, Thermometer Calibration I
Appendix D, Thermometer Calibration II
Click here for information about becoming a Prometric Proctor and administering the ANSI-accredited Certified Professional Food Manager exam.