National Environmental Health Association (NEHA):

Professional Food Manager, 5th Edition

Student Companion Site

Table Of Contents

Chapter 1: Managing Food Safety and Training

Chapter 2: Biological Contamination

Chapter 3: Other Sources of Contamination

Chapter 4: Handling Food Safely

Chapter 5: From Purchase to Service

Chapter 6: Facilities and Equipment

Chapter 7: Cleaning and Sanitizing

Chapter 8: Pest Control

Chapter 9: Legal Requirements, HACCP and Inspections

Chapter 10: Manager Responsibilities
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