Applied Foodservice Sanitation

The nation's leading sanitation text for both students in hospitality and food service programs, in-service managers and supervisors has been revised. Serving as the basis for many health jurisdiction manager certification programs, it has been updated with changes and interpretations of the FDA model code. Current industry developments, a strong focus on the flow of food service operations and changes in equipment, pest control, cleaning and sanitizing are emphasized. Retains the practical emphasis and readability of previous editions and adds new chapters on the Hazard Analysis Critical Control Point System (HACCP) and crisis management. There's also new information on such timely topics as egg handling, MSG and sulfites, employees with AIDS, HAZCOM ``right to know'' legislation and emerging pathogens. Includes pedagogical features like chapter goals, outlines, summaries, sample cases and glossary review questions.