Food Safety Fundamentals- Essentials of Food Safety and Sanitation is a full color guide with "must know" information for the food service industry.
Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations.
For food service industry managers. Serves as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants.
May be used to prepare for any one of the national certification exams or as a teaching tool for training on the basics of food safety.
Illinois School of Professional Psychology, Chicago Campus
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