“The complete food safety and sanitation series for retail food establishments written by the people who know.”

A Retail look at food safety and sanitation in the key areas of:

•Personal Hygiene

•Time and Temperature Management

•Avoiding Cross Contamination

•Cleaning and Sanitizing

•Management Systems

This comprehensive, colorized Retail Best Practices Guide is fully updated to the 2001 FDA Food Code. It serves as a manager's guide and reference to food safety, using industry specific photos, cartoons and illustrations. Don't miss the removable quick reference time and temperature chart of safe temperatures, case studies, and key concept flags. The Retail Best Practices Guide is written to assist managers in their preparation for all nationally certified exams including the NCS/FMI Exam.

Don't forget the Retail Best Practices and Quick Reference to Food Safety and Sanitation is the perfect compliment for hourly workers–it provides best practices your local health department wants to see in place.