Essentials of Food Safety and Sanitation (Book/Card Package)

David McSwane, Nancy R. Rue, Richard Linton (Autoren)

Buch | Softcover

373 Seiten

1997
Pearson (Verlag)
978-0-13-532136-2 (ISBN)

Infos

Targeting multiple audiences -- Food Retail, Food Service, and Institutional Food Service, this book provides educational materials in food safety. It contains the information published in the 1997 FDA Food Code.

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Excellent text for Food Service Sanitation and Safety courses in the Restaurant, Hotel, and Institutional Management curriculum.

Targeting multiple audiences—Food Retail, Food Service, and Institutional Food Service—this text is current and fills the void for user-friendly educational materials in food safety. More up-to-date than competing texts, this book contains the latest information published in the 1997 FDA Food Code.

Inhalt

 1. Food Safety and Sanitation Management.


 2. Hazards to Food Safety.


 3. Factors That Effect Foodborne Illness.


 4. Following The Food Product Flow.


 5. The Hazard Analysis Critical Point System (HACCP) System: A Safety Assurance Process.


 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.


Appendix A.


Glossary.


Index.

Produkt-Details

• Erscheint lt. Verlag: 1.9.1997
• Sprache: englisch
• Maße: 179 x 235 mm
• Gewicht: 566 g
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
• ISBN-10: 0-13-532136-0 / 0135321360
• ISBN-13: 978-0-13-532136-2 / 9780135321362
• Zustand: Neuware