Food Saftey Fundamentals / Edition 1

Food Saftey Fundamentals / Edition 1

by David McSwane, Willliams, Richard Linton, Nancy Rue
     
 

ISBN-10: 0130424080

ISBN-13: 9780130424082

Pub. Date: 10/28/2003

Publisher: Pearson


If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor and based on the 2001 FDA Food Code, this book is designed to give you

Overview


If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor and based on the 2001 FDA Food Code, this book is designed to give you the key concepts and details you need to ensure food safety. Use it as an on-the-job reference every day! Quick and Easy to Read!
Food Safety Fundamentals is filled with many special features that make it easier to learn and remember the food safety details, including:

  • Color illustrations and photos
  • Icons used throughout the book to signal methods of preventing foodborne illness
  • How-to procedures, flowcharts, and checklists
  • Quick reference chapter summaries
  • End of chapter questions
  • Quick reference charts
Prepare for National Certification
Use Food Safety Fundamentals to assist you in preparing for one of the nationally certified exams for food safety and sanitation. You'll find all the information you'll need!
Remember, there's never been a case of
foodborne illness that couldn't have been prevented!

Product Details

ISBN-13:
9780130424082
Publisher:
Pearson
Publication date:
10/28/2003
Series:
Essentials of Food Safety and Sanitation
Pages:
326
Product dimensions:
9.30(w) x 7.30(h) x 0.50(d)

Table of Contents



 1. Food Safety and Sanitation Management.


 2. Hazards to Food Safety.


 3. Factors That Affect Foodborne Illnesses.


 4. Following the Food Product Flow.


 5. The Hazard Analysis Critical Control Point (HACCP) System.


 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.

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