If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, 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, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. 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, Fourth 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
• Choosing 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!