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Excellent text for Food Service Sanitation and Safety courses in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences-Food Retail, Food Service, and Institutional Food Service-this text is current and fills the void for user-friendly educational materials in food safety. More up-to-date than competing texts, this book contains the latest information published in the 1997 FDA Food Code.
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If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering business, 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, Third Edition, is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Completely updated to meet the 2001 Food Code and 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, Third Edition, provides key information on these important topics:
Remember, there's never been a case of foodborne illness that could not have been prevented!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 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.
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