Food Safety and Hygiene Basics - (4th Edition of the Original)

Author: Max Wan
Publisher:
Publish Date: 2006-08-01
Features: If you are involved in food operations, whether in a deli, childcare institution, nursing home, cafeteria, food service, or restaurant, ensuring the safety of the food you supply is your responsibility. Use the Codex Alimentarius to protect yourself and others. Food Safety and Hygiene Basics (4th Edition of the original) is a working reference book designed for food safety processing programs, based on the 2001 supplement to the Codex Alimentarius. The new edition features numerous illustrations, including incidents and case studies, expanded appendices, indexes, chapter bibliographies, and related websites. The questions at the end of each chapter are designed for classroom exams and quizzes. In the United States, this book is used as a study guide for the National Food Safety Manager Certification exam and as a teaching reference for basic food safety training. Food Safety and Hygiene Basics (4th Edition of the original) provides key information on the following important issues:
● Food Safety and Hygiene Management (Differences in responsibilities between managers and staff)
● Hazards in Food Safety
● Factors Affecting Foodborne Diseases
● Safe Operations in Food Processing
● The Seven Principles of HACCP
● Selection of Tools and Equipment
● Cleaning and Sanitization
● Incident Prevention and Crisis Management (Development of emergency plans)
● Training and Education for Production Line Staff and Management
● Food Safety Regulations
This book is suitable for enterprises at all stages of the food supply chain, including food production, processing, storage, transportation, wholesale, and retail. It can be used as a training textbook for:
Food Safety Managers, Food Safety Officers, and Food Hygiene Supervisors in training and self-study courses
Food safety and hygiene courses in culinary and restaurant management training programs
Undergraduate, associate, and vocational education courses in Food Science Basics