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Food Safety

Food Safety Code of Practice For Canada's Foodservice Industry

by Canadian Resturant and Foodservices Association

Call Number: TX 911.3 .S3 C2 2009

ISBN: 9780981187808

Section I: Introduction -- Section II: Food Safety Hazards -- Section III: Construction, Design, and Facilities -- Section IV: Control of Hazards Following the Flow of Food -- Section V: Equipment and Utensils -- Section VI: Cleaning and Sanitation -- Section VII: Pest Control -- Section VIII: Employee and Visitor Illness, Injury, and Hygiene -- Section IX: Education and Training -- Section X: Food Safety Program Management -- Appendix A: Introduction to HACCP -- Appendix B: "Boil Water" Advisory -- Appendix C: Thermometure Calibration -- Appendix D: Tempature Danger Zone -- Appendix E: Conversion Scales -- Appendix F: How to Respond to Suspected Foodborne Illness -- Appendix G: How to Respond to a Supplier Recall -- Appendix H: Major Foodborne Illness -- Appendix I: Helpful Contact Information


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