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Food Safety – Managing the HACCP Process (Spanish)

$46.95

This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that can be readily put into practice in any F&B operation to train managers, supervisors, and staff members. Food safety standards presented in the book reflect the 2004 updates to the 2001 U.S. FDA Food Code.

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Food Safety - Managing the HACCP Process (Spanish)

This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that can be readily put into practice in any F&B operation to train managers, supervisors, and staff members. Food safety standards presented in the book reflect the 2004 updates to the 2001 U.S.

Author: Ronald F. Cichy, Ph.D., NCE, CHA, CFBE, CHE

©2005, 8 Chapters, Softbound

ISBN 978-0-86612-314-3

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