Employee's Guide to Food Safety - 2nd Edition
Here’s an easy, cost-effective way to train your food processing employees on critical food safety issues.
This affordable handbook can help your employees learn to recognize and deal with potential food safety issues at your workplace. Using easy-to-understand language and full-color illustrations, the handbook covers these eight topics:
- cross contamination
- personal hygiene practices
- foreign material detection
- pest control
- HACCP
- sanitation
- basic microbiology and foodborne illness
- time and temperature controls.
Includes chapter reviews to test employees’ knowledge of the topics, plus a receipt page to document the training. Available in English or Spanish versions.
ISBN 1-57943-863-6 (English)
ISBN 1-57943-864-4 (Spanish)
Instructors’ Manual
Order the “Teacher’s Edition” of the handbook above to help increase training effectiveness. It parallels each chapter in the handbook providing additional training tips and information. It also tells how to prepare for your training sessions.
ISBN 1-57943-865-2
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