The Essentials of Food Safety and Sanitation (3rd Edition) [Paperback]

David R. McSwane (Author), Nancy R. Rue (Author), Richard Linton (Author), Anna Graf Willliams (Author), David McSwane (Author), Nancy Rue (Author)

Book Description

Publication Date: February 14, 2002 | ISBN-10: 0130648442 | ISBN-13: 978-0130648440 | Edition: 3

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!

Editorial Reviews

From the Back Cover

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!

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.

See all Editorial Reviews

Product Details

• Paperback: 440 pages
• Publisher: Prentice Hall; 3 edition (February 14, 2002)
• Language: English
• ISBN-10: 0130648442
• ISBN-13: 978-0130648440
• Product Dimensions: 9.1 x 7.1 x 0.7 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #1,398,668 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.