The Sanitation Supervisor Passbook(R) prepares you for your test by allowing you to take practice exams in the subjects you need to study. It provides hundreds of questions and answers in the areas that will likely be covered on your upcoming exam, including but not limited to: preparation, completion and review of forms, reports and logs; making required notifications; communicating information; assigning and reassigning work; monitoring and inspecting subordinates; training, counseling and evaluating subordinates; performing field duties; maintaining, securing and safeguarding department property; and more.
Becoming a Sanitation Worker for The City of New York poses many challenges and offers great rewards. The DSNY has no age limitation for qualified candidates. The number of candidates taking the exam has increased dramatically in recent years, reflecting the desirability of the profession. In order to succeed against this increased competition, the candidate must be prepared to tackle the unique question types found on the exam. This book contains the most up to date and accurate information to help you prepare for the 2020 NYC Sanitation Worker Exam. Written using lessons learned from the last exam, this manual squarely prepares the reader for the question types found on the upcoming exam.
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
