Annotations:
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
Publisher's Remarks:
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
Product Detail:
Author: Bax, Bryan
Author: National Assessment Institute
Author: Nai
Publisher: Prentice Hall,
Content Language: English
Edition Number: 2
Book,
Paperback: 200 pages
Weight: 1.31 lbs.
Dimensions: L: 10.91 in. x W: 8.32 in. x H: 0.66 in.
Comes with Illustrations
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