Guide to Food Safety: Retail Best Practices for Food Safety and Sanitation / Edition 2

Guide to Food Safety: Retail Best Practices for Food Safety and Sanitation / Edition 2

by David McSwane, Willliams, Linton, Rue, Nancy R. Rue
     
 

ISBN-10: 0132396572

ISBN-13: 9780132396578

Pub. Date: 01/22/2007

Publisher: Pearson Education

This updated guide identifies best industry practices to prevent foodborne illnesses, incorporating the standards in the most current Food and Drug Administration Food Code. This is the essential knowledge that retail food establishments need to apply each time they prepare, handle, display or offer food. This practices will help

Overview

This updated guide identifies best industry practices to prevent foodborne illnesses, incorporating the standards in the most current Food and Drug Administration Food Code. This is the essential knowledge that retail food establishments need to apply each time they prepare, handle, display or offer food. This practices will help ensure that their customers remain confident that they have the best food safety program in place. This book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the SuperSafeMark Qucik Reference to Food Safety and Sanitation is the perfect compliment for hourly workers - it provides best practices that local health departments want to see in place.  KEY FEATURES: A Retail look at Food Safety and Sanitation in the key areas of: Good Personal Hygiene Time and Temperature Management Avoiding Cross Contamination Cleaning and Sanitizing Features Include: Control symbol icons In-text glossary Quick reference time and temperature chart of safe temperatures Industry case studies Sanitizing and warewashing chart.  Retail food establishments.

Product Details

ISBN-13:
9780132396578
Publisher:
Pearson Education
Publication date:
01/22/2007
Pages:
432
Product dimensions:
7.00(w) x 9.20(h) x 0.80(d)

Table of Contents

1.      Retail Food Safety

2.      Hazards to Food Safety

3.      Factors That Affect Foodborne Illness

4.      Following the Food Product Flow

5.      Facilities, Equipment, and Utensils

6.      Cleaning and Sanitizing Operations

7.      Environmental Sanitation and Maintenance

8.      Accident Prevention and Crisis Management

9.      Education and Training

10.  Food Safety Management Programs

11.  Food Safety Regulations

 

GLOSSARY

 

APPENDIX A: Answers to End-Of-Chapter Quizzes

 

APPENDIX B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food)

 

APPENDIX C: Summary of Agents That Cause Foodborne Illness

 

APPENDIX D: Multi-Tiered, Risk-Based Employee Health System

 

APPENDIX E: Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments

 

APPENDIX F: Areas of Knowledge Deemed Important for the Person in Charge

 

INDEX

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