FOOD MANAGER CERTIFICATION STUDY GUIDE:: An Essential Servsafe And Cpfm Crash Course With Practice Questions And Answers.

By JOHNSON BRIGHT

. This Fundamental study guide is designed to draw up an individuals for different food Certifications such as International Certified Food Safety Manager (ICFSM), Prometric Certified Professional Food Manager (CPFM), and other accredited Food Management Certification Exams. In addition, it contains basic information to improve productivity in food industries and also has perfect tool for anyone looking to pass their food manager certification exam and take their career to the next level. This book includes sample questions and answers, an easy-to-read chapters etc. The content covered includes: FOOD SAFETY BASICS THE IMPORTANCE OF FOOD SAFETY. HOW FOODS BECOME UNSAFE. FOOD SAFETY AGENCIES AND THEIR ROLES HOW ELONGATED CAN FOOD BE CAST AWAY AT ROOM TEMPERATURE. CONTAMINATION. COSTS OF FOODBORNE ILLNESS. CROSS CONTAMINATION. METHODS OF PREVENTING THE SPREAD OF FOODBORNE DISEASE. FOODBORNE ILLNESS. BACTERIAL GROWTH. FATTOM. THE FLOW OF FOOD. THE MOST COMMON TEMPERATURE MEASUREMENT TOOLS. FOOD ALLERGENS. MAJOR FOOD ALLERGENS THE FOODBORNE ILLNESS RISK FACTORS. MAJOR CAUSES OF FOOD BORNE ILLNESS. PERSONAL HYGIENE. FOOD SAFETY. GOOD PERSONAL HYGIENE. POOR PERSONAL HYGIENE. WHEN TO WASH YOUR HANDS BEFORE AND AFTER AN ACTIVITY. DOUBLE WASH RULE. PROPER HAND WASHING. HOW TO WASH YOUR HANDS. REQUIREMENTS FOR HAND WASHING SINKS. GLOVES AND APRONS. HOW TO COMPLY: WRITTEN RECORDS OF WHO, WHAT, WHEN, WHERE, AND HOW CORRECTIONS ARE MADE. PERSONAL BEHAVIORS. RESTRICTED AREAS. RECEIVING AND STORING FOOD. FOOD DELIVERIES. KEEPING DELIVERED FOOD SAFE. FOOD HYGIENE INSPECTION. CONFIDENCE IN MANAGEMENT. FOOD HYGIENE AND SAFETY. STRUCTURE OF THE PREMISES. FOOD STANDARDS LAW. INSPECTING FOOD PRODUCTS, FOOD HOLDINGS AND SERVICE. HOLDING FOODS. DANGER ZONE. THAWING, COOKING, COOLING, AND REHEATING. SANITATION, CLEANING AND MAINTENANCE. THREE SINK PROCESS. THE TWO SINK PROCESS: HOW TO USE DISH WASHER. PEST CONTROLLING GARBAGE. PROPER DISPOSAL OF GARBAGE. MOBILE AND TEMPORARY FOOD ESTABLISHMENTS. EMPLOYEE HEALTH STATUS. EMPLOYEE HEALTH POLICY. PUBLIC HEALTH. INTRODUCTION OF HACCP. POTENTIAL PROBLEMS HACCP HELPS TO CONTROL. TYPES OF HAZARD OR HAZARD CATEGORIES. PROGRAM THAT HELPS TO DEVELOP THE HACCP PLAN. 12 STEPS IN DEVELOPING HACCP PLAN AND SETTING UP A SYSTEM. ASPECTS TO CONSIDER IN HAZARD ANALYSIS. REVIEW QUESTIONS AND ANSWER.

• Format: Paperback
• Language: English
• ISBN: B0CQPP6PJN
• ISBN13: 9798870509952
• Release Date: December 2023
• Publisher: Independently published
• Length: 204 Pages
• Dimensions: 9.0" x 0.5" x 6.0"