Features
- Cover Type: Paperback with 200 pages
- Published by: Prentice Hall
- Edition: 2nd Edition May 25, 1997
- Written in: English
- ISBN 10 Number: 0132361183
- ISBN 13 Number: 978-0132361187
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Book Dimensions:
10.9 x 8.3 x 0.7 inches
- Weighs: 1.4 pounds
Product Description
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the basics of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
Back Cover Copy
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the basics of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.