Pocket Guide to Food Safety

FOODSERVICE or HOME Edition

This easy-to-use reference guide covers the most important food safety tips that should be followed while preparing food, to prevent foodborne illness. It is consistent with the 2009 FDA food code for foodservice establishments, and USDA guidelines for preparing foods at home.

Includes tips on:

Cross-contamination
Time and temperature controls
HAACP flow chart and controls - (Foodservice edition)
Cooking temperature chart including Fahrenheit and Celsius temperatures
Potentially hazardous/TCS foods
Temperature Danger Zone
Personal hygiene
Cooling/Thawing/Holding temperatures

This handy booklet is compact (12 pages, 3.5" x 5.5" ) and is:

User friendly
Written in simple language, easily understood by foodhandlers and home cooks.
May serve as a basic instructional in food safety principles for foodhandlers, and persons cooking at home