For courses in Food Safety and Sanitation, Food & Beverage Management, and programs where students are seeking national Food Service Certification.

Designed for supervisors and managers, this updated guide identifies best food safety and sanitation practices within the retail food industry. It incorporates the latest standards in the 2005 Food and Drug Administration Food Code and contains information retail food establishments need to apply each time they prepare, handle, display or offer food. Filled with industry photos and easy-to-read charts, it is designed to make managers knowledgeable about food hazards, committed to implementing proper food-handling practices, and prepared to take all nationally certified exams.