Author Description

This book is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Provides information on such topics as food safety and sanitation management; hazards to food safety; factors that effect foodborne illness; the food product flow; the seven steps of the HACCP system; facilities, equipment, and utensils selection; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; food safety regulations; etc. Can be used to prepare for one of the national certification exams or as a teaching tool for training on the basics of food safety.