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.

From the Back Cover

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:

Management of food Safety and Sanitation
Hazards to food Safety
Factors affecting foodborne illness
Food flow
Seven steps of HACCP
GhooSing 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!

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

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