If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor and based on the 2001 FDA Food Code, this book is designed to give you the key concepts and details you need to ensure food safety. Use it as an on-the-job reference every day! Quick and Easy to Read! Food Safety Fundamentals is filled with many special features that make it easier to learn and remember the food safety details, including: bull; bull;Color illustrations and photos bull;Icons used throughout the book to signal methods of preventing foodborne illness bull;How-to procedures, flowcharts, and checklists bull;Quick reference chapter summaries bull;End of chapter questions bull;Quick reference charts Prepare for National Certification Use Food Safety Fundamentals to assist you in preparing for one of the nationally certified exams for food safety and sanitation. You'll find all the information you'll need! Remember, there's never been a case of foodborne illness that couldn't have been prevented!

Food safety and sanitation are very important issues for the success of the food industry. Customers expect to be served or sold safe and wholesome food, and a foodborne disease outbreak can ruin your business. Food can be contaminated at several points along the flow of food from production to consumption. It can be contaminated where it was produced or at food processing plants. It can also be contaminated while being transported and during final preparation at food establishments. Foods can also become contaminated by consumers in their homes. Food establishments provide a last line of defense in controlling or eliminating the hazards that cause foodborne illness. Food establishments must handle foods and food ingredients safely and prepare food in a manner that reduces the risk of contaminated food being served or sold to your customers. Effective food safety programs require managers, supervisors and people in charge who are knowledgeable about the hazards associated with contaminated food. The person in charge must be committed to implementing safe food handling practices in their establishment. Food safety also requires trained workers who understand proper hygiene and food handling practices and who will not take short cuts when it comes to food safety. Many resources are available for this type of training. However, the authors wanted to create a book that provides "need to know" food safety information for food managers. This book is based on the Food and Drug Administration's 2001 Food Code. It has been created to meet the training needs of restaurants, catering companies, health care facilities, schools, corrections facilities, vending companies and other types of food establishments. The Essentials materials have been proven effective for teaching food safety and sanitation to many different audiences. The authors recommend the Supervisor's Guide and supplemental training materials for all of the following training activities: Short courses for food establishment managers to take in preparation for a national food protection manager certification examination, Food safety and sanitation courses in vocational and culinary arts programs, As a self-study program for food establishment managers who are preparing to take a national food protection manager certification examination. One of the most important tasks you face as the person in charge is to train and supervise food workers. Your knowledge of food safety is useless if you do not teach employees the correct way to handle food. You must always be on the lookout for situations where approved food handling practices are not being followed. Violation of approved food safety guidelines and practices can endanger food safety and cause embarrassment, loss of reputation, and financial harm for your establishment. A growing number of regulatory agencies require the person in charge of a food establishment to demonstrate knowledge in food safety. This typically requires the individual to pass a written examination to demonstrate knowledge of food safety and sanitation principles and practices. Some jurisdictions require the candidate to complete a food safety course before taking the examination. There is growing support for a nationally recognized examination and credential for food protection managers. The Conference for Food Protection (CFP) recognizes food protection manager examinations from the following providers: National Registry of Food Safety Professionals Experior Assessment Dietary Managers' Association Educational Foundation of the National Restaurant Association You may contact the CFP at www.foodprotect.org to get more information about the test recognition process and the providers who have forms of their examination recognized by the Conference. The team of McSwane, Rue, an