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Title:Food Safety Basics: A Reference Guide for Foodservice Operators
Producer:NDSU. Agriculture and University Extension
Description:Formulated as a reference for foodservice operators. It covers the importance of preventing foodborne illness, causes that make food unsafe with guidelines for a foodservice operation, safe production and service techniques, how to hold/display foods between preparation/serving, personal hygeine, hand washing, cleaning, storage/handling instructions, a food safety checklist, and ten rules for handling food safety.
Topic:Hand Washing
Preparation and Handling
Food Storage
Audience:Food Service Workers
Format/Pub. Year:Handbooks and Manuals (2007)
Contact Information:
 NDSU. Agriculture and University Extension
North Dakota State University Agriculture and University Extension
Morrill Hall, P.O. Box 5562
Fargo, ND  58105-5562
How To Order:Available through NAL's InterLibrary Loan Program. Request Library Materials
NAL Call Number:TX537 .G37 1997
Avail. Online:

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

Last Modified: May 24, 2012