Includes bibliographical references and index.
|Statement||Mildred M. Cody.|
|LC Classifications||RA601 .C58 2001|
|The Physical Object|
|Pagination||viii, 198 p. :|
|Number of Pages||198|
|LC Control Number||2001046223|
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Food Safety for Professionals (Second Edition) Mildred M. Cody and M. Elizabeth Kunkel American Dietetic Association Chicago, Illinois; pages Drs. Cody and Kunkel have com-piled an informative overview of food safety issues that is targeted toward dietetics professionals in particular but is also useful for food safety profes-sionals. Food Safe Families Activity Book; Let Me Tell You How Dad Got Sick! Other Educational Resources About Food Safety; Fight BAC Curricula and Programs for K FSIS and the Partnership for Food Safety Education partnered to provide a diverse amount of food safety classroom materials, which includes classroom curricula, videos, web-based games and. Trusted by thousands of food managers around the country as their go-to source for everything relevant to running a quality food service establishment. This book, updated to the FDA Food Code revision, provides the fundamentals of food safety and discusses concepts such as temperature control, cooking and cooling, cross-contamination, proper hygiene practices, . The book examines economic incentives for food safety in the private marketplace and how public actions have helped shape those incentives. The unique application of economic theory to food safety decision making makes it a key resource for food safety professionals and consumer groups.