If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it’s your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code.

Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.

Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics:

• Management of food safety and sanitation
• Hazards to food safety
• Factors affecting foodborne illness
• Food flow
• Seven steps of HACCP
• Choosing tools and equipment
• Cleaning and sanitizing
• Accident prevention and crisis management
• Training and education for line employees and management
• Food safety regulations

Remember, there’s never been a case of foodborne illness that could not have been prevented!

Table of Contents

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

Appendix E. Tools for Designing and Implementing HACCP Programs

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

Glossary

Index