Food Safety: A Guide to What You Really Need To Know
April 2000, Wiley-Blackwell
This book provides practical techniques and the most up-to-date
Hazard Analysis Critical Control Points (HACCP) guidelines for
handling food hazards, food preparation and service, cleaning and
sanitation, trash, and pests.
Each chapter has figures and tables for increased understanding of the material and ends with study questions. Answers to the questions are provided. Appendixes feature a HACCP Flowchart, a Sanitation Walk-Through of all food preparation areas, and Recommended Storage Times for the refrigerator/freezer and the storeroom. A glossary provides specific definitions of key terms.
1. Food Hazards.
2. Foodborne Illness.
3. Preparation and Service of Safe Food.
4. Cleaning and Sanitation.
6. Facilities and Equipment.
7. Trash Removal.
8. Pest Control.
Appendix 1. Hazard Analysis Critical Control Points Flowchart.
Appendix 2. Sanitation Walk-Through.
Appendix 3. Maximum Recommended Storage Times (Refrigerator/Freezer).
Appendix 4. Maximum Recommended Storage Times (Storeroom).
Study Question Answers.
The book belongs in every supermarket company's technical division, restaurant and deli, and should be prescribed at all schools."
Food & Beverage Reporter, April 2005
"I would recommend that this book become part of our high school
Food & Beverage Reporter, March 2004
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