Food safety fundamentals
Subtitle: Upper Saddle River, NJ
Publisher: Pearson/Prentice Hall
Published: 2004
Format: Trade Paperback
Number of pages: 326
Table of contents: title: 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 -- A new approach to an old problem -- Facility planning and design -- Keeping it clean and sanitary -- 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 -- Foodborne illness -- Foodborne hazards -- What disease-causing bacteria need in order to multiply -- Potentially hazardous foods (PHF) -- 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 -- Factors that contribute to foodborne illness -- What is time and temperature abuse? -- Preventing temperature abuse -- Keep cold foods cold and hot foods hot! -- The importance of handwashing and good personal hygiene -- Cross contamination -- Other sources of contamination -- Make sure the work area is clean and sanitary -- Buying from approved sources -- Determining food quality -- Measuring temperatures at receiving and storage -- Following the flow of food -- The problem -- The HACCP system -- The seven principles in an HACCP system -- Education and training -- Roles and responsibilities under HACCP -- 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) -- Principles of cleaning and sanitizing -- Sanitizing principles -- Condition of the establishment -- Condition of building -- Plumbing hazards in food establishments -- Garbage and refuse sanitation -- Pest control -- Integrated pest management (IPM) -- Safety in food establishments -- Crisis management -- Foodborne illness incident or outbreak -- Learners today influence training -- Current information and technical challenges -- Training is important -- Training benefits and barriers -- Create a plan for training -- What do your trainees need to know? -- Standard operating procedures : federal, state, and local rules and regulations -- Hazard analysis critical control point system -- Set the stage for training -- Conduct the training -- Measuring performance against the standards -- State and local regulations -- Federal agencies -- Inspection for wholesomeness, grading, and generally recognized as safe -- Food recall -- Food labeling -- Recent initiatives in food safety -- Appendix A : answers to end of chapter questions  -- Appendix B : suggested web sites -- Appendix C : summary of agents that cause foodborne illness -- Appendix D : employee health - disease or medical condition reportable conditions and activities -- Appendix E : conversion table for Fahrenheit and Celsius for common temperatures used in food establishments -- Appendix F : specific elements of knowledge every food protection manager should know.