Pass your next sanitation inspection with flying colors using the Hazard Analysis Critical Control Point approach to sanitation risk management.

Checklists in this excellent book outline the steps to help safeguard public health and offer details on what regulatory authorities will look for. Helps food service managers understand the FDA Food Code guidelines.

Contents

1. The SRM Program and the HACCP System
2. Regulatory and Professional Organizations
3. Food Contamination
4. Food Spoilage and Preservation
5. The Menu Planning and Purchasing Control Points
6. The Receiving, Storage, and Issuing Control Points
7. The Preparing, Cooking, and Holding Control Points
8. The Serving Control Point
9. The Cleaning and Maintenance Control Point
10. Facilities Cleaning and Maintenance

Appendices:

• Agencies and Organizations
• A Summary of Pathogenic Microorganisms
• A Summary of Food Spoilage
• Managing and Conducting Employee Sanitation Training

Glossary
Index
Review Quiz Answer Key

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