Essentials of Food Sanitation

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This work includes sanitation information found in Principles of Food Sanitation by Norman G. Marriot. It is intended as a text for students in food sanitation courses; for employee training in the food processing, food service, and hospitality industries; and as an in-house reference for establishing policies and procedures. Included is a discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions. There is expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points in the flow of food service. Each chapter includes visual aides, a glossary, summary, study questions, references and bibliography, a resource section on how to learn more about the topic, and case studies. This book should be of interest to students in two- and four-year programmes with required food sanitation courses in food science, dietetics, food service, and hospitality programmes.