The Essentials of Food Safety and Sanitation / Edition 2by David Z. McSwane, Nancy Rue, Richard Linton
Pub. Date: 12/20/1999
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 examsor as a teaching tool for training everyone on the basics of food safety.
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 7.03(w) x 9.24(h) x 0.90(d)
Table of Contents1. 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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