Essentials of Food Safety and Sanitation (2nd Edition) [Paperback]

David McSwane (Author), Nancy Rue (Author), Richard Linton (Author)

Book Description

ISBN-10: 0130173711 | ISBN-13: 978-0130173713 | Publication Date: April 15, 2000 | Edition: 2nd

For undergraduate courses in Food Safety and Sanitation, in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences - Food Retail, Food Service, and Institutional Food Service - this current text fills the void for user-friendly educational materials in food safety. More up-to-date than competing books, it offers the latest information published in the 1999 FDA Food Code, and prepares students for the national food safety certification exams.

Editorial Reviews

From the Back Cover

This book appeals to multiple audiences, and provides readers with user-friendly knowledge pertaining to food safety. Featuring the latest information published in the 1999 FDA Food Code, it prepares people to take the national food certification exams. Chapter topics include hazards to food safety, factors that affect foodborne illness, the HACCP System, cleaning and sanitizing operations, accident prevention and crisis management, education and training, and food safety regulations. For individuals involved in the Food Retail, Food Service, and Institutional Food Service industries.

About the Author

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.

--This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 438 pages
• Publisher: Prentice Hall College Div; 2nd edition (April 15, 2000)
• Language: English
• ISBN-10: 0130173711
• ISBN-13: 978-0130173713
• Product Dimensions: 9.2 x 6.9 x 0.9 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #2,272,039 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Essential of Food Safety & Sanitation, October 17, 2001

By 

Julie Rote RD/LD (Oklahoma City, Ok.) - See all my reviews

This review is from: Essentials of Food Safety and Sanitation (2nd Edition) (Paperback)

I am using your textbook for a class I teach for the Oklahoma City/County Health Department. I Love It! The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.

Your book has made my job so easy and so much fun! Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years. In the past, they have just challenged the test every three years, because they thought the class was too boring. (and they knew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Study Guide Available to accompany Essentials Textbook, March 31, 1999

By A Customer

This review is from: Essentials of Food Safety and Sanitation (Book/Card Package) (Textbook Binding)

I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation. There are a growing number of states in America that require retail food managers in their state to be certified in food safety. In many instances, certification is based on the ability to pass a nationally recognized food protection manager certification examination. Many people who are seeking certification desire to have some training in food safety before sitting for the certification exam. However, these people do not always live in areas where such training is readily available. This is why the authors of Essentials of Food Safety and Sanitation developed the Study Guide to accompany the book. The Study Guide is published by Prentice Hall, and its ISBN is 0-13-532144-1.

7 of 8 people found the following review helpful:

5.0 out of 5 stars An excellent food safety training resource, April 28, 1999

By A Customer

This review is from: Essentials of Food Safety and Sanitation (Book/Card Package) (Textbook Binding)

Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access to a lot of training materials, but "Essentials" is the one I refer to the most for current, reliable information.