Essentials of Food Safety & Sanitation 2007 Update to the 2005 FDA Food Code
Pearson (Verlag)
978-0-13-243895-7 (ISBN)
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Designed for supervisors and managers, this updated guide identifies best food safety and sanitation practices within the retail food industry. It incorporates the latest standards in the 2005 Food and Drug Administration Food Code and contains information retail food establishments need to apply each time they prepare, handle, display or offer food. Filled with industry photos and easy-to-read charts, it is designed to make managers knowledgeable about food hazards, committed to implementing proper food-handling practices, and prepared to take all nationally certified exams.
Table of Contents
1. Retail Food Safety
2. Hazards to Food Safety
3. Factors That Affect Foodborne Illness
4. Following the Food Product Flow
5. Facilities, Equipment, and Utensils
6. Cleaning and Sanitizing Operations
7. Environmental Sanitation and Maintenance
8. Accident Prevention and Crisis Management
9. Education and Training
10. Food Safety Management Programs
11. Food Safety Regulations
GLOSSARY
APPENDIX A: Answers to End-Of-Chapter Quizzes
APPENDIX B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food)
APPENDIX C: Summary of Agents That Cause Foodborne Illness
APPENDIX D: Multi-Tiered, Risk-Based Employee Health System
APPENDIX E: Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments
APPENDIX F: Areas of Knowledge Deemed Important for the Person in Charge
INDEX
| Erscheint lt. Verlag | 28.2.2008 |
|---|---|
| Sprache | englisch |
| Maße | 184 x 235 mm |
| Themenwelt | Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-13-243895-X / 013243895X |
| ISBN-13 | 978-0-13-243895-7 / 9780132438957 |
| Zustand | Neuware |
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