Note from FMI.
Preface.
Acknowledgments.
1. Retail Food Safety.
2. Hazards To Food Safety.
3. Preventing Foodborne Illness.
4. Following the Food Product Flow.
5. Facilities, Equipment, and Utensils.
6. Cleaning and Sanitizing Operations.
7. Environmental Sanitation and Maintenance.
8. Accident Prevention and Crisis Management.
9. Education and Training.
10. Food Safety Management Programs.
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 Reportable Conditions and Activities.
Appendix D. Conversion Table for Fahrenheit and Celsius For Common Temperatures Used in Food Establishments.
Appendix E. Specific Elements of Knowledge Every Retail Food Protection Manager Should Know.
Glossary.
Index.
