PIC Manual
Who’s in charge
when
you’re not there?
PIC Manual has important guidelines on:
- Temperature Danger Zone
- Cross Contamination
- Temperature abuse & controls
- Microorganisms, Allergies
- Handwashing, Uniforms, Illness policyReceiving & Storage
- Thermometer calibration
- Cooking, cooling, thawing, reheating
- Sanitizing methods
- Service guidelines
- HACCP/ Food Safety Systems
- Sanitation and Pest Control
- Regulations and Training
According to the 2009 FDA Food Code:
- The PIC (person in charge) must be present during all hours of operation.
This manual helps to ensure that the PIC at your establishment has the Knowledge needed to uphold his/her Responsibility and Duties to oversee a safe and healthy food operation.
Manager and Person in Charge”
Features
- 36 pages , 8” x 11”
- Easy to read, understand
- Self-assessment checklists
- Handwashing poster
- Emergency forms
Cost: $10 (includes shipping)
HOW TO ORDER:
www.easternfoodsafety.com 781-356-1467 cindy@easternfoodsafety.com
Food safety news...Class very easy to follow... Instructor made it enjoyable and knowledgeable at the same time...good handouts. I learned a few things more to add to a better knowledge of food handling, and to make my wonderful establishment even better!
"Children's book series, fully illustrated, with food safety messages and simple recipes in each tale."