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Introduction
Chapter 1: Importance of Food Safety
1.1: History of Food Safety
1.2: The Importance of Protecting Food
1.3: Statistics of Foodborne Illness
1.4: High Risk Populations
1. 1.5: The Chronological Origin of Food Safety Regulation
2. 1.6: Passing a Local Food Safety Inspection
3. 1.7: Employee’s Role in Food Safety
1.8: Manager’s Role in Food Safety
4. Chapter 1 Summary
5. Chapter 2 Biological Hazards
6. 2.1: Food Hazards
7. 2.2: Most Common Biological Hazards
8. 2.3: Outbreaks
9. 2.4: Prevention and Control Measures
10. Chapter 2 Summary
11. Chapter 3: Physical and Chemical Hazards
12. 3.1: Contaminants
13. 3.2: Physical Hazards
14. 3.3: Chemical Hazards
15. 3.4: Food Defense
16. 3.5: Prevention
17. 3.6: Allergens
18. 3.7: Cross-Contamination vs Cross-Contact
19. Chapter 3 Summary
20. Chapter 4 : Personnel
21. 4.1 Hygiene Program
22. 4.2: Hand Hygiene
23. 4.3: Grooming, Clothing, and Other Personal Hygiene Practices
24. 4.4: Illness and the food employee
25. Chapter 4 Summary
26. Chapter 5: Time and Temperature Control
27. 5.1: Temperature Danger Zone
28. 5.2: Thermometer Maintenance
29. Chapter 5 Summary
30. Chapter 6: Safely Purchasing and Receiving Food
31. 6.1: Regulatory Government Agencies
32. 6.2: Receiving Deliveries
33. 6.3: Receiving Temperatures and General Guidelines
34. 6.4: Rejecting Items
35. 6.5: Key Drop Deliveries
36. Chapter 6 Summary
37. Chapter 7: Safely Storing Food
38. 7.1: Dry Storage
39. 7.2: Refrigerated Storage
40. 7.3: Frozen Storage
41. 7.4: Waste/Garbage Storage
42. Chapter 7 Summary
43. Chapter 8: Safely Preparing Foods
44. 8.1: Avoiding the Temperature Danger Zone
45. 8.2: Avoiding Cross-Contamination
46. 8.3: Thawing Food Safely
47. 8.4: Cooking Food
48. 8.5: Cooling and Reheating Food
49. Chapter 8 Summary
50. Chapter 9: Serving Food Safely
51. 9.1: Critical Temperature Thresholds for Serving Food Safely
52. 9.2: Holding Food at Proper Temperatures
53. 9.3: Time as a Public Health Control (TPHC)
54. 9.4: Kitchenware and Tableware
55. 9.5: Refills, Returned Items, and Self-Service
56. 9.6: Rinsing, Cleaning, and Sanitizing
57. 9.7: Linen, Napkins, Cloths Use Limitations
58. 9.8: The Importance of Gloves and Use Limitations
59. 9.9: Off-Premise Food Service
60. Chapter 9 Summary
61. Chapter 10: Cleaning and Sanitizing
62. 10.1: Cleaning
63. 10.2: Sanitizing
64. 10.3: Steps to Clean and Sanitize
65. 10.4: Storage & Cleaning Schedules
66. Chapter 10 Summary
67. Chapter 11: Facility and Equipment
68. 11.1 Construction Materials
69. 11.2: Certifications
70. 11.3: The Physical Facility
71. 11.4: Pantry/Dry Storage
72. 11.5: Chemical Storage
73. 11.6: Facility Systems
74. 11.7: Exterior, Waste and Pest Control
75. Chapter 11 Summary
76. Chapter 12: Managerial Control & Crisis Management
77. 12.1: Active Managerial Control
78. 12.2: Food Safety and Equipment Requirements (FDA)
79. 12.3: Critical Control Points (CCPs) in Foodborne Illness Prevention
80. 12.4: FDA Food Code: Core Responsibilities of the Person in Charge
81. 12.5: Introductions to HACCP in Food Service
82. 12.6: The HACCP Principles (FDA)
83. 12.7: Crisis Management
84. 12.8: Food Code Operating Procedures (SOPs) for Power Outages
85. 12.9: Food Code Operating Procedures for Sewage Backup
86. Chapter 12 Summary
87. Chapter 13: Lagniappe: Fairs, Festivals, Food Trucks, and Other Special Events
88. 13.1: Overview of Unique Characteristics of Temporary Foodservice Events
89. 13.2: Temporary Foodservice Establishments Permit Types
90. 13.3: Equipment Considerations and Challenges
91. Chapter 13 Summary
Appendix
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Food Safety and Sanitation Copyright © by Emily Frank. All Rights Reserved.
