TY  - BOOK
AU  - Mcswane,David Zachary
AU  -  Mcswane,David Zachary	
TI  - Food safety fundamentals
SN  - 0130424080
U1  - 363.7296 
PY  - 2004///
CY  - Upper Saddle River, N.J.
PB  - Pearson Education
KW  -  Food service
KW  - Sanitation
KW  - Safety measures
KW  -  Food hand
N1  - 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
ER  -