Food safety fundamentals / David Zachary Mcswane, Nancy R. Rue, Richard Linton, Anna Graf Williams

By: Mcswane, David Zachary [author]
Contributor(s): Mcswane, David Zachary [author]
Language: English Series: Essentials of food safety and sanitationPublisher: Upper Saddle River, N.J. : Pearson Education, 2004Description: xxi, 326 pages : illustrations ; 23 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0130424080; 9780130424082Subject(s): Food service -- Sanitation | Food service -- Safety measures | Food hand -- Safety measuresDDC classification: 363.7296
Contents:
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.
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
SUBJECT REFERENCE 		363.7296 F739 2004 (Browse shelf) Available CITU-CL-36262
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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.

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