The National Assessment Institute Handbook for Safe Food Service Management

by Nancy R. Rue

For courses in Food Sanitation, Preparation, Service, or Management. Exceptionally current and easy-to-read, this handbook covers all the essential information food managers and supervisors need to know to ensure safe food management ― from technical matters regarding food preparation and service, to fundamental s of hygiene, disinfection, and pest control, to developing and implementing a program, to professional standards, to federal, state, and local regulations.

600 pages, Paperback

First published June 10, 1993