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.