Lesson 1: Chapter 1: Module 1: Culture of Food Safety

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dc.contributor.authorBednar, C.
dc.contributor.authorRyu, D.
dc.contributor.authorBaumert, J.
dc.contributor.authorZottarelli, L.
dc.contributor.authorSolis, G.
dc.contributor.authorParodi, M.
dc.contributor.authorWarren, C.
dc.date.accessioned2015-06-08T15:17:05Z
dc.date.available2015-06-08T15:17:05Z
dc.date.issued2014-04-23
dc.descriptionFood service training manual and video series. There are no videos for Lesson 2, Lesson 7, Lesson 9, and Lesson 15.en_US
dc.description.abstractThe manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.en_US
dc.description.sponsorshipUSDA NIFA Grant #2010-51110-20999en_US
dc.identifier.urihttp://hdl.handle.net/11274/5166
dc.identifier.urihttp://www.twu.edu/food-safety/
dc.language.isoen_USen_US
dc.publisherTexas Woman's Universityen_US
dc.subjectFood Safety Cultureen_US
dc.subjectStandard Operating Procedures (SOPs)en_US
dc.subjectHazard Analysis Critical Control Point (HACCP)en_US
dc.subjectTeamworken_US
dc.subjectHandwashingen_US
dc.subjectFood Safety Inspectionsen_US
dc.titleLesson 1: Chapter 1: Module 1: Culture of Food Safetyen_US
dc.title.alternativeIntegrated Food Safety Training Programen_US
dc.typeBook chapteren_US

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