Learning Objectives
Essential Terms
New Challenges Present New Opportunities
Food Safety—Why All The Fuss?
Why Me?
Changing Trends in Food Consumption and Choices
The Problem: Foodborne Illness
Contamination
Microorganisms (Germs or Microbes)
The Food Flow
A New Approach to an Old Problem
Facility Planning and Design
Keeping It Clean and Sanitary
Accident Prevention and Crisis Management
Education and Training Are Key to Food Safety
The Role of Government in Food Safety
The Role of the Food Industry in Food Safety
Food Protection Manager Certification
Summary
Case Study 1.1
Discussion Questions (Short Answer)
Quiz 1.1 (Multiple Choice)
Quiz 1.2 (True/False)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Foodborne Illness
Foodborne Hazards
What Bacteria Need in Order to Multiply
Potentially Hazardous Foods (PHF)
Ready-to-Eat Foods
Foodborne Illness Caused by Bacteria
Foodborne Illness Caused by Viruses
Foodborne Illness Caused by Parasites
Foodborne Illness Caused by Chemicals
Added Man-Made Chemicals
Foodborne Illness Caused by Physical Hazards
Summary
Case Study 2.1
Case Study 2.2
Discussion Questions (Short Answer)
Quiz 2.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Factors That Contribute to Foodborne Illness
What Are Time and Temperature Abuse?
Preventing Temperature Abuse
Keep Cold Foods Cold and Hot Foods Hot!
The Importance of Handwashing & Good Personal Hygiene
Cross Contamination
Other Sources of Contamination
Summary
Case Study 3.1
Case Study 3.2
Case Study 3.3
Discussion Questions (Short Answer)
Quiz 3.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
A Sound Food Supply
Measuring Temperatures at Receiving and Storage
Following the Flow of Food
Home Meal Replacement
Summary
Case Study 4.1
Case Study 4.2
Case Study 4.3
Discussion Questions (Short Answer)
Quiz 4.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
(HACCP) System: A Safety Assurance Process
Learning Objectives
Essential Terms
The Problem
The Solution
The HACCP System
The Seven Principles in a HACCP System
Education and Training
Roles and Responsibilities under HACCP
Summary
Case Study 5.1
Case Study 5.2
Discussion Questions (Short Answer)
Quiz 5.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Design, Layout, and Facilities
Regulatory Considerations
Work Center Planning
Equipment Selection
Types of Equipment
Installation
Maintenance and Replacement
Lighting
Heating, Ventilation, and Air Conditioning (HVAC)
Summary
Case Study 6.1
Case Study 6.2
Case Study 6.3
Discussion Questions (Short Answer)
Quiz 6.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Principles of Cleaning and Sanitizing
Sanitizing Principles
Summary
Case Study 7.1
Case Study 7.2
Case Study 7.3
Discussion Questions (Short Answer)
Quiz 7.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Condition of Premises
Condition of Building
Plumbing Hazards in Food Establishments
Garbage and Refuse Sanitation
Pest Control
Summary
Case Study 8.1
Case Study 8.2
Case Study 8.3
Discussion Questions (Short Answer)
Quiz 8.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Safety in Food Establishments
Crisis Management
Foodborne Illness Incident or Outbreak
Summary
Case Study 9.1
Case Study 9.2
Quiz 9.1 (Fill in the blanks)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
Training
Benefits of Training
Barriers to Training
The Training Plan
Conduct the Training on the Standards
Measure Performance Against the Standards
Training Moments
Summary
Case Study 10.1
Discussion Questions (Short Answer)
Quiz 10.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Learning Objectives
Essential Terms
State and Local Regulations
Federal Agencies
Food Law
Recent Initiatives in Food Safety
Summary
Case Study 11.1
Case Study 11.2
Quiz 11.1 (Multiple Choice)
References/Suggested Readings
Suggested Web Sites
Answers to Case Studies and Quizzes
Summary of Agents That Cause Foodborne Illness
Employee Health – Disease or Medical Condition
Conversion Table for Fahrenheit and Celsius for
Common Temperatures Used in Food Establishments
Tools for Designing & Implementing HACCP Programs
Specific Elements of Knowledge That Every Retail Food
Protection Manager Should Know
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