Mcswane, David Zachary

Food safety fundamentals / David Zachary Mcswane, Nancy R. Rue, Richard Linton, Anna Graf Williams - xxi, 326 pages : illustrations ; 23 cm. - Essentials of food safety and sanitation .

Includes index.

Ch. 1. Food Safety and Sanitation Management --
Ch. 2. Hazards to Food Safety --
Ch. 3. Factors That Affect Foodborne Illness --
Ch. 4. Following the Food Product Flow --
Ch. 5. Hazard Analysis Critical Control Point (HACCP) System --
Ch. 6. Facilities, Equipment, and Utensils --
Ch. 7. Cleaning and Sanitizing Operations --
Ch. 8. Environmental Sanitation and Maintenance --
Ch. 9. Accident Prevention and Crisis Management --
Ch. 10. Education and Training --
Ch. 11. Food Safety Regulations --
App. A. Answers to End of Chapter Questions --
App. B. Suggested Web Sites --
App. C. Summary of Agents That Cause Foodborne Illness --
App. D. Employee Health --
Disease or Medical Condition Reportable Conditions and Activities --
App. E. Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments --
App. F. Specific Elements of Knowledge Every Food Protection Manager Should Know.

0130424080 9780130424082


Food service--Sanitation.
Food service--Safety measures.
Food hand--Safety measures.

363.7296