Essentials of Food Safety and Sanitation

This book appeals to multiple audiences, and provides readers with user-friendly knowledge pertaining to food safety.

Featuring the latest information published in the 1999 FDA Food Code, it prepares people to take the national food certification exams.

Chapter topics include hazards to food safety, factors that affect foodborne illness, the HACCP System, cleaning and sanitizing operations, accident prevention and crisis management, education and training, and food safety regulations.

For individuals involved in the Food Retail, Food Service, and Institutional Food Service industries.