• 5th edition features a new chapter on Training
• Featuring easy-to-read format and full-color photographs, versatile handbook covers a variety of critical food safety issues
• Includes bulleted lists, charts, and chapter quizzes that reinforce key food safety issues
• Features chapters on the following key topics:
  • Bacteria
  • Foodborne Illness
  • Personal Hygiene
  • Hazard Analysis & Critical Control Points (HACCP)
  • The Food Safety Modernization Act and Prevention
  • Sanitation
  • Time & Temperature Controls
  • Foreign Material
  • Cross Contamination
  • Allergens
  • Pest Control
  • Security
  • Training
• Includes chapter review quizzes to aid employee retention (see below to download answer key)
• Food safety handbook available in English and Spanish
• English, 120 pages; Spanish, 134 pages
• 5.25" x 8.25"
• Made in the USA

View Sample

Click on the link below to view a sample chapter from J. J. Keller's Employee Food Safety Handbook - 5th Edition and download the answer key for chapter review quizzes.

• Allergens
• Answer Key - English
• Answer Key - Spanish