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

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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.

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Product Details

  • ISBN-13: 9780132396578
  • Publisher: Pearson Education
  • Publication date: 1/22/2007
  • Edition number: 2
  • Pages: 432
  • Product dimensions: 7.00 (w) x 9.20 (h) x 0.80 (d)

Meet the Author

David Z. McSwane, H.S.D., REHS, CFSP, is an Associate Professor of Public and Environmental Affairs at Indiana University. He has more than 25 years of experience in food safety and sanitation working in state and local regulatory agencies and as a consultant to the food industry. Dr. McSwane has published numerous articles and presented papers on a variety of subjects related to food safety.

 

Dr. McSwane is a nationally recognized trainer in food safety and sanitation. He has taught courses at the university level and for regulatory agencies, food establishments, food industry trade associations, vocational schools, and environmental health associations throughout the United States. Dr. McSwane is a recipient of the Walter S. Mangold award. This is the highest honor bestowed by the National Environmental Health Association. He has been a correspondent for the Food Protection Report and is a member of the Environmental and Public Health Council at Underwriters Laboratories Inc., and the National Automatic Merchandising Association's Health Industry Council.

 

Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.

Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry-level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.

 

Richard Linton, Ph.D., is a Professor of Food Safety at Purdue University. His expertise is in the development and implementation of food safety and food quality programs, specifically in Hazard Analysis Critical Control Point (HACCP) systems. Dr. Linton spent twelve years working in retail food establishments. In recent years, he has educated food workers and managers from all segments of the industry throughout the nation and the world.

 

Dr. Linton has developed several different types of food safety training programs for retail food managers and workers. He also works closely with the retail food industry on research projects that help improve the quality and safety of the food.

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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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