Food Safety: A Guide to What You Really Need To Know

Commissioned by the Iowa Dietetic Association, Food Safety: A Guide to What You Really Need to Know is a totally updated edition of Food Sanitation and Safety Study Course, Second Edition. 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.

Spis treści:
Acknowledgments.
Introduction.
1. Food Hazards.
2. Foodborne Illness.
3. Preparation and Service of Safe Food.
4. Cleaning and Sanitation.
5. Safety.
6. Facilities and Equipment.
7. Trash Removal.
8. Pest Control.
9. Inspections.
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.
Glossary.
References.

Okładka tylna:
Commissioned by the Iowa Dietetic Association, Food Safety: A Guide to What You Really Need to Know is a totally updated edition of Food Sanitation and Safety Study Course, Second Edition. 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 wi th 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.