Essentials of Food Safety and Sanitation
For undergraduate courses in Food Safety and Sanitation, in the Restaurant, Hotel, and Institutional Management curriculum.Targeting multiple audiences - Food Retail, Food Service, and Institutional Food Service - this current text fills the void for user-friendly educational materials in food safety. More up-to-date than competing books, it offers the latest information published in the 1999 FDA Food Code, and prepares students for the national food safety certification exams.
- Paperback | 464 pages
- 175.26 x 233.68 x 22.86mm | 703.06g
- 11 Sep 2000
- Pearson Education (US)
- United States
- 2nd edition
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 40HACCP) 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. Food safety Regulations. Appendices. Glossary. Index.