Culinary, Hospitality, Travel & Tourism

For undergraduate courses in Food Safety and Sanitation, Food & Beverage Management, and Hotel Operations where students are seeking national Food Service Certification.

A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 3rd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. This book will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Also available in Spanish!

• NEW - Time and Temperature Chart—A concise table of safe temperature guidelines that can be removed from the book and easily referenced by the food service worker throughout the flow of food.

  • Provides students with easy access to table guidelines.

• NEW - Improved photographs and color illustrations.

  • Allows visual learners to better understand important food safety concepts.

• NEW - Suggested Websites—Great feature for educational use with the distance learner, for additional reference sites, and for general interest.

  • Keeps students up-to-date with the latest Internet sites.

• Chapter-opening vignettes—Directly links real life cases of foodborne illnesses to chapter learning objectives.

• Preventative strategies for foodborne illnesses.

  • Shows students how to minimize outbreaks so that they can reach the primary goal of serving safe (service).

• Learning Objectives and Essential Terms—Highlights testable information at the beginning of each chapter.

  • Allows students to know what key concepts and definitions to be aware of while they study.

• Summaries—A brief overview at the end of each chapter.

  • Condenses the primary information the student needs to be successful.

• Case Studies—Documented cases of food borne illness followed by probing questions.

  • Stimulates team or classroom discussion.

• Discussion Questions—Great for classroom team exercises and for initiating group discussions.

  • Provides students with ample ways to work collectively and interact.

• Quizzes—Excellent tool for Pre-Test prepping.

  • Properly prepares students for larger tests.

• Book References—List of additional readings that can assist in preparing for certification.

• Time and Temperature Chart—A concise table of safe temperature guidelines that can be removed from the book and easily referenced by the food service worker throughout the flow of food.

  • Provides students with easy access to table guidelines.

• Improved photographs and color illustrations.

  • Allows visual learners to better understand important food safety concepts.

• Suggested Websites—Great feature for educational use with the distance learner, for additional reference sites, and for general interest.

  • Keeps students up-to-date with the latest Internet sites.

 1. Food Safety and Sanitation Management.


 2. Hazards to Food Safety.


 3. Factors that Affect Foodborne Illnesses.


 4. Following the Food Product Flow.


 5. The Hazard Analysis Critical Control Point (HACCP) System.


 6. Facilities, Equipment, and Utensils.


 7. Cleaning and Sanitizing Operations.


 8. Environmental Sanitation and Maintenance.


 9. Accident Prevention and Crisis Management.


10. Education and Training.


11. Food Safety Regulations.

Food Safety and Sanitation  (Food Science)

David Z. McSwane, H.S.D., REHS, CFSP, is an Associate Professor of Public and Environmental Affairs at Indiana University. He has over 25 years of experience in food safety and sanitation working in state and local regulatory agencies and as a consultant to the food industry. Dr. McSwane has published numerous articles and presented papers on a variety of subjects related to food safety.

Dr. McSwane is a nationally recognized trainer in food safety and sanitation. He has taught courses at the university level and for regulatory agencies, food establishments, food industry trade associations, vocational schools, and environmental health associations throughout the United States. Dr. McSwane is a recipient of the Walter S. Mangold award. This is the highest honor bestowed by the National Environmental Health Association. He has been a correspondent for the Food Protection Report and is a member of the Environmental and Public Health Council at Underwriters Laboratories Inc. and the National Automatic Merchandising Association's Health Industry Council.

Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.

Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.

Richard Linton, Ph.D., is an Associate Professor of Food Safety at Purdue University. His expertise is in the development and implementation of food safety and food quality programs, specifically in Hazard Analysis Critical Control Point (HACCP) systems. Dr. Linton spent twelve years working in retail food establishments. In recent years, he has educated food workers and managers from all segments of the industry throughout the nation and the world.

Dr. Linton has developed several different types of food safety training programs for retail food managers and workers. He also works closely with the retail food industry on research projects that help improve the quality and safety of the food they serve.

There are several reference books available in the field of food safety. However, most of these resources are directed toward a particular type of food establishment. The authors of Essentials of Food Safety and Sanitation believe there is need for a text that applies food safety principles to all food establishments, regardless of type. Chapter 4, The Flow of Food, is the focal point. It clearly defines the important strategies for handling food, from receiving until it is placed in the hands of the consumer. Chapter 5 follows with a comprehensive description about how to apply the Hazard Analysis Critical Control Point (HACCP) system to the process.

The authors wish all readers continued success in their food safety and sanitation activities. Regardless of where you work, you must always remember—foodborne illness is a preventable disease. Follow the basic rules of food safety and head for a satisfying career in the food industry.

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering business, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code.

Essentials of Food Safety and Sanitation, Third Edition, is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Completely updated to meet the 2001 Food Code and fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references, including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.

Essentials of Food Safety and Sanitation, Third Edition, provides key information on these important topics:

• Management of food Safety and Sanitation
• Hazards to food Safety
• Factors affecting foodborne illness
• Food flow
• Seven steps of HACCP
• GhooSing tools and equipment
• Cleaning and Sanitizing
• Accident prevention and crisis management
• Training and education for line employees and management
• Food Safety regulations

Remember, there's never been a case of foodborne illness that could not have been prevented!

Instructor's Manual with Test Item File and Transparency Masters, 2/E
Williams
©2002 | Prentice Hall | Paper; 278 pp | Out of Stock
ISBN-10: 0130949604 | ISBN-13: 9780130949608

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