Stock Image

Essentials of Food Safety and Sanitation (4th Edition)

David McSwane; Richard Linton; FMI FMI; Nancy R. Rue

23 ratings by Goodreads
ISBN 10: 0131196596 / ISBN 13: 9780131196599
Published by Prentice Hall, 2004
Used Condition: Used: Good Soft cover
From Ergodebooks (RICHMOND, TX, U.S.A.)

AbeBooks Seller Since May 31, 2006

Quantity Available: 1

Buy Used
Price: US$ 14.46 Convert Currency
Shipping: US$ 3.99 Within U.S.A. Destination, rates & speeds
Add to basket

30 Day Return Policy

About this Item

Bookseller Inventory # SONG0131196596

Ask Seller a Question

Bibliographic Details

Title: Essentials of Food Safety and Sanitation (...

Publisher: Prentice Hall

Publication Date: 2004

Binding: Paperback

Book Condition:Used: Good

About this title

Synopsis:

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 regulationsRemember, 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 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.

"About this title" may belong to another edition of this title.

Store Description

Welcome to Our AbeBooks Store for books. I've been selling books for long and have achieved more than 99% positive feedback on eBay and amazon.com. I always strive to achieve best customer satisfaction and have always described book accurately. I got lot of Out of Print and Rare books in my store and still adding lot of books. I will ship book within 24 hours of confirmed payment

Visit Seller's Storefront

Terms of Sale:

100 % Customer Satisfaction is our Goal. Please contact me if you are not
satisfied with your order in any manner. I always list book by ISBN # only and
buyer is assured of correct edition, correct author and correct format of book.
I
will do my best to address your concerns including 100% refund of your money.

Name of your business and form of legal entity: Ami Ventures Inc.S-Corp. USA
your business address: 25547 Canyon Crossing Dr. Richmond TX 77406 USA
email address and phone or fax number: ...

More Information
Shipping Terms:

Orders usually ship within 1 business days. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express

PayPal