Lesson 11: Chapter 4: Module 2: Preparing Foods Safely

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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.accessioned2015-06-05T21:32:09Z
dc.date.available2015-06-05T21:32:09Z
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/11274/5154
dc.identifier.urihttp://www.twu.edu/food-safety/
dc.language.isoen_USen_US
dc.publisherTexas Woman's Universityen_US
dc.subjectHazard Analysis Critical Control Point (HACCP)en_US
dc.subjectCritical Control Point (CCP)en_US
dc.subjectCorrective Actionen_US
dc.subjectCold Holdingen_US
dc.subjectCold Food Prep Areaen_US
dc.subjectCross-Contacten_US
dc.subjectDate Markingen_US
dc.subjectCritical Limit (CL)en_US
dc.subjectTemperature Danger Zone (TDZ)en_US
dc.subjectReady-to-Eat (RTE) Foodsen_US
dc.subjectCross-Contaminationen_US
dc.subjectStandardized Recipesen_US
dc.titleLesson 11: Chapter 4: Module 2: Preparing Foods Safelyen_US
dc.title.alternativeIntegrated Food Safety Training Programen_US
dc.typeBook chapteren_US

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