Features:

• Time and Temperature Chart
• Control Symbol Icons throughout the text that indicate opportunities for controlling foodborne illnesses
• Color illustrations
• Charts, Tables, and Procedural Checklists
• Directly links real life cases of foodborne illnesses to chapter learning objectives.
• A brief overview at the end of each chapter that condenses the primary information the student needs to be successful
• Practice Questions
• List of additional readings that can assist in preparing for certification
• Suggested Websites and much more..

If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff.

This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry.

Geared to the industry supervisor, Food Safety Fundamentals is designed to give you the key concepts and details you need to ensure safe food. It will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants.

Use Food Safety Fundamentals to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.

Contents

1. Food Safety and Sanitation Management
2. Hazards to Food Safety
3. Factors That Affect Foodborne Illnesses
4. Following the Food Product Flow
5. The Hazard Analysis Critical Control Point (HACCP) System
6. Facilities, Equipment, and Utensils
7. Cleaning and Sanitizing Operations
8. Environmental Sanitation and Maintenance
9. Accident Prevention and Crisis Management
10. Education and Training
11. Food Safety Regulations

Glossary
Appendices
Index

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