Essentials of food safety and sanitation

744 Pages·10.017 MB·english

by  McSwane, David Zachary

Essentials of food safety and
sanitation
1. Essentials of food safety and sanitation
2. FCX)D SAFETY & SANITATION
3. Food Safety AND Sanitation Management
4. m0
5. Hazards to Food Safety
6. Figure 2.1 Ingredients for Foodborne Illness
7. Figure 2.2 Classification of Foodborne Illness
8. Foodborne Hazards
9. What Bacteria Need In Order to Multiply
10. XY6EN
11. OISTUQE
12. 0^0
13. Shigella spp.
14. Staphylococcus aureus
15. Vibrio spp.
16. Foodborne Illness Caused by Viruses
17. Foodborne Illness Caused by Parasites
18. Foodborne Illness Caused by Chemicals
19. Added Man-Made Chemicals
20. Foodborne Illness Caused by Physical Hazards
21. Summary
22. Case Study 2.1
23. Case Study 2.2
24. Discussion Questions (Short Answer)
25. Quiz 2.1 (Multiple Choice)
26. References/Suggested Readings
27. Suggested Web Sites
28. Factors That Affect Foodborne Illness
29. Essential Terms
30. Factors That Contribute to Foodborne Illness
31. What Are Time and Temperature Abuse?
32. Preventing Temperature Abuse
33. Keep Cold Foods Cold and Hot Foods Hotl
34. The Importance of Handwashing and Good Personal Hygiene
35. Cross Contamination
36. Other Sources of Contamination
37. Summary
38. Case Study 3.1
39. Case Study 3.2
40. Case Study 3.3 ^
41. Discussion Questions (Short Answer)
42. Quiz 3.1 (Multiple Choice)
43. References/Suggested Readings
44. Suggested Web Sites
45. Following the Food Product Flow
46. USDA
47. PRIME
48. Figure 4.10 Example of Shellfish Tag
49. Vegetables and Fruits
50. Frozen Foods
51. Proper Storage of Food
52. Preparation and Service
53. Ingredient Substitution
54. Handwashing
55. Avoiding Temperature Abuse
56. Thawing
57. Cold Storage
58. Cold Storage
59. Cooking
60. Cooling
61. Hot-holding. Cold-holding. Reheating
62. Reduced Oxygen Packaging (ROP)
63. Serving Safe Food
64. Self-Service Bar
65. Home Meal Replacement
66. Summary
67. Case Study 4.1
68. Case Study 4.2
69. Case Study 4.3
70. Discussion Questions (Short Answer)
71. Quiz 4.1 (Multiple Choice)
72. References/Suggested Readings
73. Suggested Web Sites
74. Learning Objectives
75. The HACCP System
76. The Seven Principles in a HACCP System
77. Figure 5.2 Sample Menu
78. Figure 5.3 Sample Menu with Potentially Hazardous Foods
Circled
79. Principle 2—Identify Critical Control Points (CCPs)
80. Principle 3—Establish the Critical Limits (Thresholds) Which
Must Be Met at Each Critical Control Point
81. Principle 4—Establish Procedures to Monitor CCPs
82. Principle 5—Establish the Corrective Action to Be Taken When
Monitoring Shows That a Critical Lln^lt Has Been Exceeded
83. Principle 6—Establish Procedures to Verify That the HACCP
System Is Working
84. Principle 7--Establish an Effective Record Keeping System That
Documents the HACCP System
85. Education and Training
86. Responsibilities under HACCP
87. Summary
88. Case Study 5.1
89. Case Study 5.2
90. Discussion Questions (Short Answer)
91. Quiz 5.1 (Multiple Choice)
92. References/Suggested Readings
93. Suggested Web Sites
94. Facilities, Equipment, AND Utensils
95. Walk-In Refrigerators
96. Cook-Chill and Rapid-Chill Systems
97. Other Types of Food Equipment
98. Dishwashing Equipment
99. Manual Washing
100. Mechanical Washing
101. Installation
102. Maintenance and Replacement
103. Lighting
104. Heating, Ventilation, and Air Conditioninq (HVAC)
105. Summary
106. Case Study 6.1
107. Case Study 6.2
108. Case Study 6.3
109. Discussion Questions (Short Answer)
110. Quiz 6.1 (Multiple Choice)
111. References/Suggested Readings
112. Suggested Web Sites
113. Learning Objectives
114. Essential Terms
115. Principles of Cleaning and Sanitizing
116. Soaking
117. Spray Methods
118. Abrasive Cleaning
119. Rinsing
120. Factors Affecting Cleaning Efficiency
121. Sanitizing Principles
122. Cleaning Environmental Areas
123. Equipment and Supplies Used for Cleaning
124. Summary
125. Case Study 7.1
126. Case Study 7.2
127. Case Study 7.3
128. Discussion Questions (Short Answer)
129. Quiz 7.1 (Multiple Choice)
130. References/Suggested Readings
131. Suggested Web Sites
132. Learning Objectives
133. Essential Terms
134. Condition of Premises
135. Condition of Building
136. Plumbing Hazards in Food Establishments
137. Garbage and Refuse Sanitation
138. Pest Control
139. "Roof 'Rdt Droppings
140. mouse /Aouse
141. Case Study 8.1
142. Case Study 8.2
143. Case Study 8.3
144. Discussion Questions (Short Answer)
145. Quiz 8.1 (Multiple Choice)
146. Suggested Reading/References
147. Suggested Web Sites
148. Learning Objectives
149. Essential Term
150. Safety In Food Establishments
151. Common Types of Injuries
152. Body Mechanics Classes
153. Employee Medications
154. Cardiopulmonary Resuscitation (CPR) and First Aid for Choking
155. Adult
156. Lifesaving Steps
157. Crisis Management
158. Foodborne Illness Incident or Outbreak
159. Case Study 9.1
160. Summary
161. Case Study 9.2
162. Quiz 9.1 (Multiple Choice)
163. References/Suggested Readings
164. Suggested Web Sites
165. Education
166. Conduct the Training on the Standards
167. Measure Performance Against the Standards
168. Training Moments
169. Summary
170. Case Study 10.1
171. Discussion Questions (Short Answer)
172. Quiz 10.1 (Multiple Choice)
173. References/Suggested Readings
174. Suggested Web Sites
175. Case Study 11.1
176. Case Study 11.2
177. Quiz 11.1 (Multiple Choice)
178. References/Suggested Reading
179. Suggested Web Sites
180. Appendix A
181. 403
182. <un rmy .
183. Appendix C
184. Appendix F
Essentials of food safety and
sanitation
McSwane, David Zachary
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Essemtials
FCX)D SAFETY & SANITATION
Third Edition
Pavid McSwane, h.s.d.
Nancy Rue, ph.d Richard Linton, ph.d
Time and Temperature
Receiving and Storing;
Frozen and refrigerated receiving/storage practices prevent or siow
the growth of harmful microorganisms
"Wl
'lilt y
Food Product Internal Times