Establecimientos minoristas de alimentos: Guía de aviso al consumidor
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Published: 2023
Total Pages: 0
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DOWNLOAD EBOOKThis document, printed in Spanish, explains regulation 61-25 on consumer advisories.
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Author:
Publisher:
Published: 2023
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKThis document, printed in Spanish, explains regulation 61-25 on consumer advisories.
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Published: 2023
Total Pages: 0
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DOWNLOAD EBOOKThis flier, printed in Spanish, explains that in general, Food Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Author: Ricky W. Griffin
Publisher: Pearson Educación
Published: 2004
Total Pages: 722
ISBN-13: 9789702605973
DOWNLOAD EBOOKFor Introduction to Business courses. This best-selling text by Ricky Griffin and Ronald Ebert provides students with a comprehensive overview of all the important functions of business. Each edition has introduced cutting-edge firsts while ensuring the underlying principles that guided its creation, Doing the Basics Best, were retained. The seventh edition focuses on three simple rules- Learn, Evaluate, Apply. - NEW- Chapter 2: Understanding the Environments of Business - This new chapter puts business operations in contemporary context, explaining the idea of organizational boundaries and describing the ways in which elements from multiple environments cross those boundaries and shape organizational activities. This chapter sets the stage as an introduction to some of the most important topics covered in the rest of the book, for example: - The Economics Environment includes the role of aggregate output, standard of living, real growth rate; GDP per capita; real GDP; purchasing power parity; and the Consumer Price Index. - The Technology Environment includes special attention to new tools for competitiveness in both goods and services and business process technologies, plus e
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Published: 2023
Total Pages: 0
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DOWNLOAD EBOOKA Hazard Analysis and Critical Control Point (HACCP) system is a plan to reduce the risk of safety hazards in food. The HACCP System identifies potential biological, chemical and physical hazards from the time the food enters the facility to when it is served. The Hazard Analysis identifies critical control points based on the ingredients, raw materials, and processes. Control measures are then identified, implemented, and monitored to ensure the ongoing safety of the finished products. This flier is printed in Spanish.
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Published: 2022
Total Pages: 2
ISBN-13:
DOWNLOAD EBOOKThis guide provides information on the date marking requirements that areapply to foods that are ready-to-eat, time-controlled/ temperature for safety.
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Publisher:
Published: 2022
Total Pages: 2
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DOWNLOAD EBOOKAll permitted retail food establishments must have an employee health (illness) policy. This sheet highlights the employee health policy, the responsibility of employees who handle and serve food and the responsibility of the person on charge.
Author: Programa Mundial de Alimentos
Publisher: Routledge
Published: 2009-12-01
Total Pages: 214
ISBN-13: 113654593X
DOWNLOAD EBOOKFirst published in 2009. Routledge is an imprint of Taylor & Francis, an informa company.
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Published: 2023
Total Pages: 0
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DOWNLOAD EBOOKSevere weather or other unexpected events may cause a loss of power that could directly affect the operation of a retail food establishment. Advanced planning and quick action may limit some of the impact associated with a power outage. The goal is to keep cold foods at 41°F or less, and hot foods at 135°F or above for as long as possible. This flier is printed in Spanish.
Author: Daniel Artana
Publisher:
Published: 1998
Total Pages: 142
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 2017
Total Pages: 2
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DOWNLOAD EBOOKPower outages can be costly in the restaurant business. Planning in advance and quick action can limit some of the business impacts associated with power outages and emergencies. Quickly controlling temperature is key. In the event of a power outage, an evaluation will need to be made to determine if foods have remained in the safe zone and whether or not cooking operations can safely continue. Printed in Spanish.