The Essentials of Food Safety and Sanitation / Edition 2

The Essentials of Food Safety and Sanitation / Edition 2

by David Z. McSwane, Nancy Rue, Richard Linton
     
 

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; factorsSee more details below

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:
9780130173713
Publisher:
Pearson
Publication date:
12/20/1999
Edition description:
Older Edition
Pages:
464
Product dimensions:
7.03(w) x 9.24(h) x 0.90(d)

Meet the Author

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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