Culinary, Hospitality, Travel & Tourism

For courses in Quality Food Preparation, Food Sanitation, Food Safety, and Restaurant Management.

Designed to prepare students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic “must know” information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.

• Explains the most significant causes of foodborne disease. Pg.___

• Defines/identifies personal hygiene behavior that reduces the hazards of handling foods. Pg.___

• Identifies the proper techniques for rapidly cooling foods to eliminate hazardous growth of bacteria. Pg.___

• Gives proper cooking temperatures for specific foods to eliminate the risk of foodborne disease. Pg.___

• Features a step-by-step description of how to apply the HACCP food protection system. Pg.___

• Includes job descriptions of food managers/supervisors. Pg.___

• Covers cleaning, sanitizing, and pest control. Pg.___

• Takes into account Federal Codes that are used to provide the basis for state and local adaptations. Pg.___

• Contains sample test questions. Pg.___

• Includes a glossary. Pg.___

• Updates content to reflect the most recent recommendations for safe food handling as defined in the US FDA Food Code. Pg.___

• Revises coverage of foodborne illnesses. Pg.___

• Updates chapter on HACCP. Pg.___

• Considers newest information on preparing and serving food. Pg.___

• Contains new information on temperatures. Pg.___

• Provides new graphics throughout. Pg.___

• Contains more bulletted points and simplified terminology. Pg.___

• NEW—Updates content to reflect the most recent recommendations for safe food handling as defined in the US FDA Food Code.
• NEW—Revises coverage of foodborne illnesses.
• NEW—Updates chapter on HACCP.
• NEW—Considers newest information on preparing and serving food.
• NEW—Contains new information on temperatures.
• NEW—Provides new graphics throughout.
• NEW—Contains more bulletted points and simplified terminology.

Introduction.


 1. Managerial Responsibilities.


 2. Foodborne Illness.


 3. HACCP: A Food Protection System.


 4. Purchasing, Receiving, and Storing Food.


 5. Preparing and Serving Food.


 6. Equipment and Utensils.


 7. Cleaning, Sanitizing, and Pest Control.


 8. Facilities.


 9. Safety and Accident Prevention.


10. Training.


11. Federal, State, and Local Rules and Regulations.


Appendix A. Agency Addresses.


Appendix B. Commonly Used Terms.


Appendix C. Sample Test.


Appendix D. Sources.


Appendix E. Chapter Review Answers.


Appendix F. Sample Forms.


Index.

Food Safety and Sanitation  (Hospitality)
Food Safety and Sanitation  (Travel & Tourism)
Food Safety and Sanitation  (Food Science)
Food Safety and Sanitation  (Culinary Arts)

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.