The Essentials of Food Safety and Sanitation Book

Preface

Acknowledgements

  1. Food Safety and Sanitation Management

  2. Hazards to Food Safety

  3. Factors that Affect Foodborne Illness

  4. Following the Food Product Flow

  5. The Hazard Analysis Critical Control Point 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. Answers to Case Studies and Quizzes

Appendix B. Summary of Agents that Cause Foodborne Illness

Appendix C. Employee Health–Disease or Medical Condition

Appendix D. Conversion Table for Fahrenheit and Celsius for Common Temperatures used in Food Establishments

AppendixE. Tools for Designing and Implementing HACCP Programs

Appendix F. Specific Elements of Knowledge Every Retail Food Protection Manager Should Know

Glossary

Index