Food Safety Training and Materials

HACCP & Sanitation in Restaurants and Food Service Operations: A Practical guide based on the USDA Food Code-With Companion CD-ROM

According to the FDA, it is estimated that up to 76 million people get a food-borne illness each year. Since people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food-borne illness in the United States, and many others suffer long-term effects.

Most all of this sickness and death could have been prevented with the proper procedures that are taught in this comprehensive book. If these numbers don't upset you, realize that a food-borne outbreak in your establishment can put you out of business, and certainly if the business survives it will be severally damaged, this of course after the lawsuits are resolved. If you do not have proper sanitation methods and a HACCP program in place, you need to remedy that today. 

Order: Item #9780910627351

The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry  

Training is an investment for the future, the only foundation on which success can be built. Training delivers excellence in product and performance, elevating a good restaurant into a great one.

Training will keep the skills of its employees and management sharp. But in no other industry is its absence or presence as obvious as it is in the food service industry. It is hard to find good, qualified employees, and even harder to keep them. In addition, unemployment levels are low, and competition for qualified workers is tough. What's the answer? Training! Constant training and re-enforcement keeps employees and management sharp and focused, and demonstrates the company cares enough to spend time and subsequently money on them. And that's precisely what this new encyclopedic book will do for you - be your new training manager.

The first part of the book will teach you how to develop training programs for food service employees, and how to train the trainer. The book is full of training tips, tactics and how-tos that will show you proper presentation, and how to keep learners motivated both during and after the training. The second part of the book details specific job descriptions and detailed job performance skills for every position in a food service operation, from the general manager to dishwasher. There are study guides and tests for all positions. Some of the positions include General Manager, Kitchen Manager, Server, Dishwasher, Line Cook, Prep Cook, Bus Person, Host/Hostess, Bartender, Wine & Alcohol Service, Kitchen Steward, Food Safety, Employee Safety, Hotel Positions, etc. Specific instructions are provided for using equipment as well.  Item 

 Order: Item #9780910627344

The Encyclopedia Of Restaurant Forms: A Complete Kit of Ready-to-Use Checklists, Worksheets and Training Aids for a Successful Food Service Operation

If you're in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you won't know how you got along before with out it.

For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-Rom focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation.

Included in this book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organized, and easier to manage while building your bottom line! The material may be used as is or readily adapted for any food service application. For example, you'll find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget.
Expertly organized, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organizing, coordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money.

This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customized from the companion CD-Rom. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!  

Order: Item #9780910627290

The Non-Commercial Food Service Manager’s Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches: With Companion CD-ROM

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 600-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned.

The book’s 19 chapters cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. The new companion CD-ROM contains all the forms in the book in PDF format.

While providing detailed instruction and examples, the author leads you through  basic cost-control systems, menu planning, sample  floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.

The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars.  ISBN-10: 0-910627-81-9 • ISBN-13: 978-0-910627-81-8  600 Pages Hardbound  

Order: Item #9780910627818

USA Best Books Awards 2007 Business: Reference Winner:  The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches with Companion CD-ROM by Douglas R. Brown & Shri L. Henkel

Food Safety and Food Quality

Among the popular concerns about the environment, none ranks higher than the safety and quality of the food that we eat. Issues relating to genetically modified (GM) crops, pesticide residues in fruit and vegetables, cancer-causing chemicals, hazardous micro-organisms such as E. coli, the incidence and control of transmissible spongi form encephalopathies such as BSE and CJD, are but a few of the problem areas that receive frequent and widespread coverage in the media. In this book we have brought together a group of experts to present an up-to-date and balanced overview of a wide range of these issues, providing authoritative detail in a readily accessible way.

Food Safety and Food Quality 

Chilled Foods

During the last 40 years, consumer choice has been transformed by developments in the production, distribution and retailing of food, which with improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and expanding range of chilled perishable foods. 

Chilled Foods