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 2013 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, equipment cleaning and sanitizing, and more.
Also available in Spanish.
Changes to the 2017 FDA Food Code are outlined in this document, now included with every order. View Now.