Hi Fellas,
Check out this superb ebook on Hygiene sanitation management for MBA and Management students. There are few lecture notes with me that i will share later.The modules covered in this PDF are as follows:
Hygiene sanitation management
Scope of Sanitation and Risks Points
Concept of,œcontrol points,†in the food service system. Explain what a Sanitation Risk Management (SRM) program is and how it works. Describe the Food and Drug Administration's guidelines for food service sanitation, based on the FPO Food Code.Describe the Hazard Analysis Critical Control Point (HACCP) system and how it relates to the SRM program.
Laws Related to Food Safety
Explain the importance and functions of the various federal regulatory agencies relevant to the food service industry identify the functions typically performed by state and local regulatory agencies with regard to food service, and name the major food service trade organizations. Discuss the frequency of regulatory authority inspections, list the most important inspection items, outline important aspects of the inspection procedure, and explain management responsibilities before, during, and after an inspection.
Food Poisoning And Hygiene Practices
Explain the conditions leading to an outbreak of food borne illness, list the three most frequent causal factors in outbreaks, and list the 11 steps in handling a food borne illness complaint. Indicate what food service managers should know about AIDS and HIV.Understand the personal health and hygiene practices necessary in a food service establishment. List common chemical poisons and food borne physical hazards, and describe control measures. Explain the processes involved in the breakdown of food products, list the common causes of food spoilage in a food service establishment, and outline food preservation methods. Review the process of menu planning, recognize important trends affecting menu development, list the major truth-in- menu regulations, and discuss proposed nutritional/ingredient disclosure legislation.
Risk Assessment And Quality Control Systems
Identify the factors that influence purchasing needs, list the functions of the purchasing control point, and explain how a buyer can reduce risks at the purchasing control point. Describe requirements and sanitation risk reduction measures for the receiving, storing, and issuing control points. Describe requirements and sanitation risk reduction measures for the serving, preparing, cooking, and holding control points. Describe requirements and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal.
Check out this superb ebook on Hygiene sanitation management for MBA and Management students. There are few lecture notes with me that i will share later.The modules covered in this PDF are as follows:
Hygiene sanitation management
Scope of Sanitation and Risks Points
Concept of,œcontrol points,†in the food service system. Explain what a Sanitation Risk Management (SRM) program is and how it works. Describe the Food and Drug Administration's guidelines for food service sanitation, based on the FPO Food Code.Describe the Hazard Analysis Critical Control Point (HACCP) system and how it relates to the SRM program.
Laws Related to Food Safety
Explain the importance and functions of the various federal regulatory agencies relevant to the food service industry identify the functions typically performed by state and local regulatory agencies with regard to food service, and name the major food service trade organizations. Discuss the frequency of regulatory authority inspections, list the most important inspection items, outline important aspects of the inspection procedure, and explain management responsibilities before, during, and after an inspection.
Food Poisoning And Hygiene Practices
Explain the conditions leading to an outbreak of food borne illness, list the three most frequent causal factors in outbreaks, and list the 11 steps in handling a food borne illness complaint. Indicate what food service managers should know about AIDS and HIV.Understand the personal health and hygiene practices necessary in a food service establishment. List common chemical poisons and food borne physical hazards, and describe control measures. Explain the processes involved in the breakdown of food products, list the common causes of food spoilage in a food service establishment, and outline food preservation methods. Review the process of menu planning, recognize important trends affecting menu development, list the major truth-in- menu regulations, and discuss proposed nutritional/ingredient disclosure legislation.
Risk Assessment And Quality Control Systems
Identify the factors that influence purchasing needs, list the functions of the purchasing control point, and explain how a buyer can reduce risks at the purchasing control point. Describe requirements and sanitation risk reduction measures for the receiving, storing, and issuing control points. Describe requirements and sanitation risk reduction measures for the serving, preparing, cooking, and holding control points. Describe requirements and sanitation risk reduction procedures for the cleaning and maintenance control point, and identify requirements for water supply, sewage, plumbing, toilet and lavatory facilities, and refuse and garbage disposal.