Essentials of Food Safety and Sanitation / Edition 4

Essentials of Food Safety and Sanitation / Edition 4

by David Zachary McSwane, Rue, Willliams, Linton
     
 

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ISBN-10: 0131196596

ISBN-13: 9780131196599

Pub. Date: 07/19/2004

Publisher: Pearson

A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors

Overview

A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors that affect foodborne illnesses; following the food product flow; the hazard analysis critical control point (HACCP) system; facilities, equipment, and utensils; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; and food safety regulations. For use by any food handling facility from supermarkets to care centers to restaurants, and in preparing for any one of the national certification exams—or as a teaching tool for training everyone on the basics of food safety.

Product Details

ISBN-13:
9780131196599
Publisher:
Pearson
Publication date:
07/19/2004
Edition description:
4TH
Pages:
464
Product dimensions:
6.90(w) x 9.10(h) x 0.70(d)

Table of Contents

Preface

Acknowledgements

  1. Food Safety and Sanitation Management

  2. Hazards to Food Safety

  3. Factors that Affect Foodborne Illness

  4. Following the Food Product Flow

  5. The Hazard Analysis Critical Control Point System: A Safety Assurance Process

  6. Facilities, Equipment, and Utensils

  7. Cleaning and Sanitizing Operations

  8. Environmental Sanitation and Maintenance

  9. Accident Prevention and Crisis Management

10. Education and Training

11. Food Safety Regulations

Appendix A. Answers to Case Studies and Quizzes

Appendix B. Summary of Agents that Cause Foodborne Illness

Appendix C. Employee Health–Disease or Medical Condition

Appendix D. Conversion Table for Fahrenheit and Celsius for Common Temperatures used in Food Establishments

AppendixE. Tools for Designing and Implementing HACCP Programs

Appendix F. Specific Elements of Knowledge Every Retail Food Protection Manager Should Know

Glossary

Index

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