Essentials of Food Safety and Sanitation (4th Edition)

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9780131196599: Essentials of Food Safety and Sanitation (4th Edition)

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: *Management of food safety and sanitation *Hazards to food safety *Factors affecting foodborne illness *Food flow *Seven steps of HACCP *Choosing tools and equipment *Cleaning and sanitizing *Accident prevention and crisis management *Training and education for line employees and management *Food safety regulations Remember, there's never been a case of foodborne illness that could not have been prevented!

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About 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.

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, 4e believe there is need for a text that applies food safety principles to all food establishments, regardless of type. Chapter 4, Following the Food Product Flow, 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.:

Food safety has become an issue of special importance for the retail food industry. 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 food establishments. Finally, food can be contaminated during the last stages of production, at retail establishments, and by consumers in their homes.

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 be contaminated when they arrive at the food establishment. It is important to know how to handle these ingredients safely and how to prepare food in such a manner that reduces the risk of contaminated food being served to your clients.

The Food and Drug Administration (FDA) is one of the federal agencies that is responsible for protecting our food supply. The Agency recognizes the importance of proper food handling in retail food establishments. It recommends that retail food managers be able to demonstrate knowledge in food safety.

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 continues with 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 curriculum that was versatile enough to serve all segments of the retail food industry including restaurants, supermarkets, convenience stores, institutional facilities, and vending companies.

The Essentials materials have been proven effective for teaching food safety and sanitation to many different audiences. The authors recommend the textbook and study guide for all of the following training activities:


* Short courses for retail food establishment managers to take in preparation for a national food protection manager certification examination,
* Food safety and sanitation courses in vocational and culinary, arts programs,
* As an introductory course for Food Science Programs in colleges and universities,
* As a self-study program for retail food managers who are preparing 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 food managers in each 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.

Several different examinations are available for certification. In some cases, state and county regulatory agencies have developed their own examinations that apply specifically to their jurisdictions. There is, however, growing support for a nationally recognized examination and credential for food safety. If a national test is recognized by local agencies, a local examination might not be the better choice.

The Conference for Food Protection recognizes food protection manager examinations from the following providers:


* National Registry of Foods Safety Professionals
* Educational Foundation (EF) of the National Restaurant Association
* Experior Assessment (formerly National Assessment Institute, Block and Associates, and Insurance Testing Corporation)
* Dietary Manager's Association

Contact information for these groups is listed in Chapter 1.

When you want or need to become certified, check with your local regulatory agency to learn what they require. If you are pursuing a degree in hospitality management, culinary arts, or a related field ask your teacher or advisor for information and recommendations.

The team of McSwane, Rue, and Linton wanted to produce a book to accompany the FDA's model Food Code. We trust that you will find this text accurate, comprehensive, and, most of all, useful.

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