The Essentials of Food Safety and Sanitation FROM THE PUBLISHER
A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors that affect foodborne illnesses; following the food product flow; the hazard analysis critical control point (HACCP) system; facilities, equipment, and utensils; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; and food safety regulations. For use by any food handling facility from supermarkets to care centers to restaurants, and in preparing for any one of the national certification exams—or as a teaching tool for training everyone on the basics of food safety.
FROM THE CRITICS
Booknews
A text for those who work with food in any capacity. Coverage includes food safety and sanitation management, factors that affect foodborne illness, environmental sanitation, accident prevention, and food safety regulations. Includes chapter objectives and summaries, case studies, quizes, and discussion questions. This edition includes new vignettes and new references, including web sites. McSwane is associate professor of public and environmental affairs at Indiana University. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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