Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

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: Color illustrations and photos Icons used throughout the book to signal methods of preventing foodborne illness How-to procedures, flowcharts, and checklists Quick reference chapter summaries End of chapter questions 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!

The Food Manager Fundamentals book was created for students who plan on attending a food manager class and/or plan to sit for an examination. This easy to follow study guide is a comprehensive tool to help you pass one of the following examinations; ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP), Prometric Certified Professional Food Manager (CPFM) and International Certified Food Safety Manager (ICFSM). Finally a Food Manager book with everything you need to know!