NEHA Food Safety Training: Protecting Environmental Health through Education

Safe at the Plate

$19.95

By Joyce Wilkins M.S., R.D.
Copyright © 2000 Nutrition Dimension, Inc./J. Wilkins; 145 pages; Soft-cover; 8½” x 11”

This textbook is written in a conversational style, with many illustrations, covering basic principles including microbiology, personal hygiene, the flow of food with HACCP explanations, sanitation, pest control and health regulations. (Available in Spanish)

Questions at the end of each chapter can help students prepare for exams and tests in the classroom. This book can be used to prepare for any of the nationally-accredited certification exams.

TABLE OF CONTENTS

145 pages

Introduction: Understanding The Problem
Contamination vs. Spoilage
Current Statistics and Causes
Those Most at Risk
Implications
References

Chapter 1: Types of Food Contamination
Chemical Contamination
Physical Contamination
Biological Contamination
Controlling the Growth of Bacteria
Toxins
References
Quiz (multiple choice)

Chapter 2: Personal Issues – How To Keep The Food
Safe From Us
Becoming Contaminated in the Restroom
The importance of Hands
“To Glove or Not To Glove”
Soaps and Hand Sanitizers
Effective Handwashing
Frequency of Handwashing
Other Personal Hygiene Issues
References
Quiz (multiple choice)

Chapter 3: Reducing The Risk At The Receiving Dock
Suppliers
Delivery Time
Receiving Personnel and Their Responsibilities
Thermometers
Storage
Quiz (multiple choice)

Chapter 4: Working With Food – Issues In Food
Preparation
How Cross Contamination Can Occur
Thawing
Final Cooking Temperatures
Reheated Foods
References
Quiz (multiple choice)

Chapter 5: HACCP – Our Best Foot Forward
Background and Purpose
The HACCP Process
Hazard Analysis
Identify Critical Control Points (CCP) in Food Preparation
Setting Standards for CCPs
Establish Procedures to Monitor CCPs
Taking Corrective Actions
Designing a Record Keeping System
Verification of the System
References
Quiz (multiple choice)

Chapter 6: Serving Safe Food
Self-service Bars
Protecting the Server from Customer Contamination
Catering
Implications for Home
References
Quiz (multiple choice)

Chapter 7: The House And The Battle To Keep It Clean
HVAC (Heating, Ventilation and Air Conditioning)
Furniture
Cleaning the House
Means of Sanitizing
The Three Compartment Sink
Biofilms
Material Safety Data Sheets (MSDS)
Cleaning Fixed Equipment
Cleaning Schedules
Plumbing Hazards
Protecting the Environment
Suggestions for Home
References
Quiz (multiple choice)

Chapter 8: Pest Freedom
Flies
Roaches
Rodents
References
Quiz (multiple choice)

Chapter 9: Getting Along With Regulations And
Inspections
Existing Agencies
During an Inspection
References
Quiz (multiple choice)

Chapter 10: So How Do We Get Others To Do This?
Training Begins with Expectations
Training Needs to be Efficient
Principles of Training
Quiz (multiple choice)

Chapter 11: What Does The Future Hold?
Irradiation
New Weapons
DT 104
Mad Cow Disease
Conclusion
References
Quiz (multiple choice)

Appendices
Selected Foodborne Illnesses
Sample Flow Chart: Chicken Salad
Quality Issues at Point of Delivery
Suggested Storage Times
List of Regulatory Agencies
Further References, Contacts
Safety Tips at Home
Safety Tips When Traveling
Glossary of Terms
Planning the Learning Experience
Safety Issues and Accident Prevention
Thoughts on Taking an Exam

Answer Sheet (for chapter quizzes)