Employee Food Safety Handbook, 4th Edition (5.25″ W x 8.25″ H, English, Perfect Bound) – J. J. Keller & Associates – Teaches Employees Basic Principles of Food Safety Theory and Practice

Gives your employees vital safety advice on food safety topics including foodborne illness, personal hygiene, hazard analysis and critical control points (HACCP), Food Safety Modernization Act (FSMA), sanitation, time and temperature controls, foreign material, security and more.
Features easy-to-read format and full-color photographs that clarify FSMA and food safety systems.
Includes bulleted lists, charts, and chapter quizzes (plus answer key) that reinforce the essentials of food safety and sanitation.