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Personal Hygiene-Time and Temperature Management-Avoiding Cross Contamination-Cleaning and Sanitizing The Supervisor's Guide is a quick and easy read, full color guide, of the "must know" information about food safety and sanitation in retail food operations. Supervisors and individuals who are preparing for all nationally certified exams including the NCS/FMI Exam will find this fully updated guide to the 2001 FDA Food Code , an effective learning tool. Features include:*Control symbol icons*Quick reference time and temperature chart of safe temperatures*Industry case studies*Sanitizing & warewashing chartThis book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the Retail Best Practices and Quick Reference to Food Safety and Sanitation is the perfect compliment for hourly workers-it provides best practices your local health department wants to see in place.
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David Z. McSwane, H.S.D., REHS, CFSP, is an Associate Professor of Public and Environmental Affairs at Indiana University. He has over 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 an Associate 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 they serve.
There are several reference books available in the field of food safety. However, most of these resources are directed toward a particular type of food establishment. The authors of Essentials of Food Safety and Sanitation believe there is need for a text that applies food safety principles to all food establishments, regardless of type. Chapter 4, The Flow of Food, is the focal point. It clearly defines the important strategies for handling food, from receiving until it is placed in the hands of the consumer. Chapter 5 follows with a comprehensive description about how to apply the Hazard Analysis Critical Control Point (HACCP) system to the process.
The authors wish all readers continued success in their food safety and sanitation activities. Regardless of where you work, you must always remember–foodborne illness is a preventable disease. Follow the basic rules of food safety and head for a satisfying career in the food industry.Excerpt. © Reprinted by permission. All rights reserved.:
Supervisors and managers of retail food establishments take on a great burden of keeping food and food products safe from the moment it enters the establishment. There are many opportunities for food to be contaminated between production and consumption. Food can be contaminated at the farm, ranch, orchard, or in the sea. Food also can be contaminated at food processing plants and during transport to retail food establishments. Finally, food can be contaminated during the last stages of production, at retail establishments, and by patrons in their homes. The importance of keeping food safe cannot be underrated. Retail food supervisors and managers can use the Retail Best Practices and Supervisors Guide to Food Safety and Sanitation to assist them in this daunting task.
Food safety is especially critical in retail food establishments because this may be the last opportunity to control or eliminate the hazards that might contaminate food and cause foodborne illnesses. Even when purchased from inspected and approved sources, ingredients may contain contaminants when they arrive at a retail food establishment. It is important to know how to handle ingredients safely and how to prepare food in a manner that reduces the risk of contaminated food being sold to your patrons.
The Food and Drug Administration (FDA) is one of the federal agencies responsible for protecting our nation's food supply. The Agency recognizes the importance of food safety in retail food establishments. In fact, the agency's 2001 Food Code recommends that retail food managers be able to demonstrate knowledge in food safety. This knowledge will be very helpful to managers as they create and implement food safety management programs within their operations.
Food safety in retail food establishments begins with managers who are knowledgeable about food hazards and who are committed to implementing proper food-handling practices in their facility. It also requires properly trained food workers who understand the essentials of food safety and sanitation and who will not take short cuts when it comes to food safety.
The authors of this textbook have been training retail food managers and employees for over 25 years. Many excellent resources are available for this type of training. However, the authors wanted to create a book that was customized for the retail food industry and would meet the training needs of supermarkets, superstores, food warehouses, limited assortment stores, convenience stores, food warehouses, and other types of traditional and nontraditional stores.
The Best Practices materials have been proven effective for teaching food safety and sanitation to many different audiences. The authors recommend the textbook and supplemental materials in-class and home study courses to prepare retail food establishment managers to take a national food protection manager certification examination.
One of the most important tasks you face is to train and supervise food workers. Your knowledge is useless if you do not teach employees the correct way to handle food. Learn to recognize any break in standard operating procedures that might endanger food safety. Avoid the problems related to embarrassment, loss of reputation, and financial harm that accompany a foodborne disease outbreak.
Some state and local jurisdictions have passed legislation to require certification of one or more managers in each retail food establishment. Other jurisdictions are considering doing the same. Most certification programs require candidates to pass a written examination to demonstrate knowledge of food safety and sanitation principles and practices. Some jurisdictions require completion of a food safety course before taking the exam.
There is growing support for a nationally recognized examination and credential for retail food protection managers. The Conference for Food Protection (CFP) recognizes food protection manager examinations from several providers. Contact the CFP at www.foodprotect.org for more information about the test recognition process and the various providers who have one or more forms of their examination recognized by the Conference.
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