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Focuses on HACCP Process |
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December 2004, LANSING,
Mich.� Guests don�t want to have to think about food safety when they visit
a food service operation. That�s the job of the staff. �Food
Safety: Managing the HACCP Process,� published by the Educational Institute
of the American Hotel & Lodging Association, provides hotel and restaurant
food service managers, employees, and students with the essential information
they need to implement a comprehensive food safety system that targets
every phase of food production and service.
Written by Dr. Ronald F. Cichy, CHA, CFBE, CHE, professor and director of The School of Hospitality Business at Michigan State University, this eight-chapter book is an easy-to-understand resource for staff training or classroom teaching. It presents the Hazard Analysis Critical Control Point (HACCP) method in a systematic, understandable format. Clearly defined terms; detailed lists of food safety responsibilities for top managers, mid-level managers, and staff members; and checklists for all of the control points make this a resource that can be readily put into practice in any food and beverage operation. Highlights of the book include:
Established in 1953 as a nonprofit educational foundation of the American Hotel & Lodging Association, the Educational Institute is the premier source for quality hospitality education, training, and professional certification, serving the needs and advancing the excellence of hospitality schools and industries worldwide. |
Contact:
Elizabeth Johnson Academic and Allied Marketing Manager 517-318-2359 [email protected] www.ei-ahla.org |