by Susan Algeo (Adapter), George Zameska (Author)

Includes sample tests and answer sheet

The solution for food service and retail establishments. Employees are the core of food service and retail establishments and must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction.

This SURE Food Safety Employee Manual is designed for every food service and retail establishment including: Restaurants • Convenience stores • Supermarkets • Cruise ships • Casinos • Concessions • Senior care facilities • Hotels • Resorts • Bars • Taverns • Education institutions • Airports • Liquor stores • Military • Commissaries • Contract food service • Hospitals• Institutional food service

Section 1 – Foundations of Food Safety: The employee will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices.

Section 2 – Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The employee will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation.

Upon reading and understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion.

  • Series: SURE Food Safety Series (Book 1)
  • Paperback: 46 pages
  • Publisher: Instruis Publishing Company (2014)
  • Language: English
  • ISBN-10: 0991631919
  • ISBN-13: 978-099163191