Guide to Food Safety
Retail Best Practices for Food Safety and Sanitation
2nd Edition
Published on 8. March 2007
Book
Paperback/Softback
432 pages
978-0-13-239657-8 (ISBN)
Description
For courses in Food Safety and Sanitation, Food & Beverage Management, and programs where students are seeking national Food Service Certification.
Designed for supervisors and managers, this updated guide identifies best food safety and sanitation practices within the retail food industry. It incorporates the latest standards in the 2005 Food and Drug Administration Food Code and contains information retail food establishments need to apply each time they prepare, handle, display or offer food. Filled with industry photos and easy-to-read charts, it is designed to make managers knowledgeable about food hazards, committed to implementing proper food-handling practices, and prepared to take all nationally certified exams.
Designed for supervisors and managers, this updated guide identifies best food safety and sanitation practices within the retail food industry. It incorporates the latest standards in the 2005 Food and Drug Administration Food Code and contains information retail food establishments need to apply each time they prepare, handle, display or offer food. Filled with industry photos and easy-to-read charts, it is designed to make managers knowledgeable about food hazards, committed to implementing proper food-handling practices, and prepared to take all nationally certified exams.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 184 mm
Weight
617 gr
ISBN-13
978-0-13-239657-8 (9780132396578)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
David Z. McSwane, H.S.D., REHS, CFSP, is an Associate Professor of Public and Environmental Affairs at Indiana University. He has more than 25 years of experience in food safety and sanitation working in state and local regulatory agencies and as a consultant to the food industry. Dr. McSwane has published numerous articles and presented papers on a variety of subjects related to food safety.
Dr. McSwane is a nationally recognized trainer in food safety and sanitation. He has taught courses at the university level and for regulatory agencies, food establishments, food industry trade associations, vocational schools, and environmental health associations throughout the United States. Dr. McSwane is a recipient of the Walter S. Mangold award. This is the highest honor bestowed by the National Environmental Health Association. He has been a correspondent for the Food Protection Report and is a member of the Environmental and Public Health Council at Underwriters Laboratories Inc., and the National Automatic Merchandising Association's Health Industry Council.
Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.
Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry-level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.
Richard Linton, Ph.D., is a Professor of Food Safety at Purdue University. His expertise is in the development and implementation of food safety and food quality programs, specifically in Hazard Analysis Critical Control Point (HACCP) systems. Dr. Linton spent twelve years working in retail food establishments. In recent years, he has educated food workers and managers from all segments of the industry throughout the nation and the world.
Dr. Linton has developed several different types of food safety training programs for retail food managers and workers. He also works closely with the retail food industry on research projects that help improve the quality and safety of the food.
Dr. McSwane is a nationally recognized trainer in food safety and sanitation. He has taught courses at the university level and for regulatory agencies, food establishments, food industry trade associations, vocational schools, and environmental health associations throughout the United States. Dr. McSwane is a recipient of the Walter S. Mangold award. This is the highest honor bestowed by the National Environmental Health Association. He has been a correspondent for the Food Protection Report and is a member of the Environmental and Public Health Council at Underwriters Laboratories Inc., and the National Automatic Merchandising Association's Health Industry Council.
Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.
Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry-level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.
Richard Linton, Ph.D., is a Professor of Food Safety at Purdue University. His expertise is in the development and implementation of food safety and food quality programs, specifically in Hazard Analysis Critical Control Point (HACCP) systems. Dr. Linton spent twelve years working in retail food establishments. In recent years, he has educated food workers and managers from all segments of the industry throughout the nation and the world.
Dr. Linton has developed several different types of food safety training programs for retail food managers and workers. He also works closely with the retail food industry on research projects that help improve the quality and safety of the food.
Content
1. Retail Food Safety
2. Hazards to Food Safety
3. Factors That Affect 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
GLOSSARY
APPENDIX A: Answers to End-Of-Chapter Quizzes
APPENDIX B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food)
APPENDIX C: Summary of Agents That Cause Foodborne Illness
APPENDIX D: Multi-Tiered, Risk-Based Employee Health System
APPENDIX E: Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments
APPENDIX F: Areas of Knowledge Deemed Important for the Person in Charge
INDEX
2. Hazards to Food Safety
3. Factors That Affect 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
GLOSSARY
APPENDIX A: Answers to End-Of-Chapter Quizzes
APPENDIX B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food)
APPENDIX C: Summary of Agents That Cause Foodborne Illness
APPENDIX D: Multi-Tiered, Risk-Based Employee Health System
APPENDIX E: Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments
APPENDIX F: Areas of Knowledge Deemed Important for the Person in Charge
INDEX