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Food Safety Fundamentals (Second Edition)
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David McSwane, Richard Linton, Nancy R. Rue, and Anna Graf Williams (2010)

Designed for managers, supervisors, and any individual assigned to perform the 'person-in-charge' role for ALL types of food establishments. This second edition of Food Safety Fundamentals has been redesigned and updated at the request of many food professionals, trainers, and operators. This book incorporates the best food safety and sanitation practices for the overall food industry. It incorporates the latest standards in FDA’s 2009 Food Code and is filled with foodservice and retail industry photos and easy-to-read charts. The guide is designed to make managers knowledgeable about food hazards, while emphasizing proper food handling practices to enable participants to successfully complete all nationally certified exams. In addition, readers can take advantage of the newly created 'note-taking' tool that is designed to help participants remember and apply the most critical food safety and sanitation concepts.

Special features include information on:
  • how to identify food safety risks
  • how to prevent foodborne illness,
  • targeted activities and equipment found in the foodservice and retail food industry; and
  • preparation for employees to take accredited and nationally recognized food manager certification exams.

321 pages, paperback.


Table of Contents
Preface
Acknowledgments


Chapter 1. Food Safety and Sanitation Management

New Challenges Present New Opportunities
Food Safety—Why All The Fuss?
Why Me?
Changing Trends in Food Consumption and Choices
The Problem: Foodborne Illness
The Food Flow
Facility Planning and Design
Keeping It Clean and Sanitary
A New Approach to an Old Problem
Accident Prevention and Crisis Management
Education and Training Are Key to Food Safety
The Role of Government in Food Safety
The Role of the Food Industry in Food Safety
Food Protection Manager Certification
Summary
Quiz 1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 2. Hazards to Food Safety

Foodborne Illness
Foodborne Hazards
What Disease-causing Bacteria Need in Order to Multiply
Potentially Hazardous Food (Time/Temperature Control for Food Safety)
Ready-to-Eat Foods
Foodborne Illness Caused by Bacteria
Foodborne Illness Caused by Viruses
Foodborne Illness Caused by Parasites
Problems Caused by Fungi
Foodborne Illness Caused by Chemicals
Foodborne Illness Caused by Physical Hazards
International Food Safety Challenges
Summary
Quiz 2 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 3. Factors that Affect Foodborne Illness

Agents that Lead to Foodborne Illness in the United States
What Is Temperature and Time Abuse?
Measuring Food Temperatures Correctly
Measuring Food Temperature
Preventing Temperature and Time Abuse
Keeping Cold Foods Cold and Hot Foods Hot!
The Importance of Good Personal Hygiene and Hand Washing
Personal Habits
Personal Health
Cross Contamination
Other Sources of Contamination
Summary
Quiz 3 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

 

Chapter 4. Following the Flow of Food

Following the Flow of Food
Buying from Approved Sources
Receiving
Storage of Food
Preparation and Service
Time as a Public Health Control
Serving Safe Food
Discarding or Reconditioning Food
Refilling Returnable Containers
Self-Service Bar
Temporary Facilities and Mobile Food Facilities
Vending Machines
Home Meal Replacement
Summary
Quiz 4 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 5. Facilities, Equipment, and Utensils

Design, Layout, and Facilities
Regulatory Considerations
Work Center Planning
Equipment Selection
Types of Equipment
Installation
Maintenance and Replacement Lighting
Heating, Ventilation, and Air Conditioning (HVAC)
Summary
Quiz 5 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 6. Cleaning and Sanitizing Operations

Principles of Cleaning and Sanitizing
Cleaning Principles
Sanitizing Principles
Mechanical Warewashing
Manual Warewashing
Cleaning Fixed Equipment
Cleaning Environmental Areas
Equipment and Supplies Used for Cleaning
Summary
Quiz 6 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 7. Environmental Sanitation and Maintenance

Condition of the Food Establishment
Condition of Building
Plumbing Hazards in Food Establishments
Garbage and Refuse Sanitation
Pest Control
Summary
Quiz 7 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 8. Food Safety Management Programs and the HACCP System

The Problem
The Solution
The Hazard Analysis Critical Control Point (HACCP) System
The Seven Principles in a HACCP System
Roles and Responsibilities Under HACCP
Complementary Food Safety Management Programs
Coding and Product Identification
Food Recalls
Food Safety Related Crisis Management Situations
Summary
Quiz 8 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites

Chapter 9. Food Safety Regulations

State and Local Regulations
Federal Agencies
Inspection for Wholesomeness and Grading of Food
Food Labeling
Information about Food Safety Guidelines and Regulations
Summary
Quiz 9 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Glossary

Appendixes
Appendix A: Answers to End of Chapter Questions
Appendix B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food [PHF (TCS)])
Appendix C: Summary of Agents that Cause Foodborne Illness
Appendix D: Multitiered, 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
Appendix G: New Risk Designations for Food Code Provisions
Appendix H: Factors Affecting Cleaning and Sanitizing
Index

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