Product Description
This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Co… More >>
#1 by Midwest Book Review on June 24, 2010 - 8:57 pm
A comprehensive, detailed, superbly organized and imminently practical instructional guide and reference to health and sanitation issues in food storage, preparation, presentation in the commercial food establishments ranging from sidewalk food carts to fast food outlets to up-scale gourmet restaurants, HACCP & Sanitation In Restaurants And Food Service Operations by Lora Arduser and Douglas Robert Brown is an essential, core, emphatically recommended reading which is enhanced by an accompanying CD-ROM. Based explicitly on the Food and Drug Administration’s Food Code, HACCP & Sanitation covers everything from food measuring devices to strict measures to prevent food-borne bacteria and illness, to flow charts that pinpoint the most hazardous points of food preparation, facility plans, pest management and more. Useful as a resource for restaurateurs, food science students, HACCP & Sanitation lays down basic “need-to-know” information in no-nonsense terms and comes very highly recommended.
Rating: 5 / 5
#2 by JEB on June 24, 2010 - 11:30 pm
HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic – in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver when it comes to preparing and administering the required tests to staff members and the newly hired.
The comprehensive 530+ page text covers everything I can think of that relates to food safety in restaurants and other eateries. It is designed to teach food service managers and their employees the specifics of food safety in accordance with the FDA Food Code. This excellent training manual is in large print format that makes it easy to read. The writing is easy to understand and the authors were careful to explain key concepts and terms so that even a novice can study it alone.
The seven comprehensive chapters in the manual cover the following topics: Hazards to Food Safety; Factors Affecting Food-Born Illness; Food Safety Regulations; Following The Flow of Food; HACCP; and the Facility Plan. These are followed by an extremely helpful Glossary of terms. The Appendix includes all forms needed to meet the FDA requirements and to run an efficient and safe establishment. Included are checklists, signage, compliance checklists, and equipment cleaning charts, allergen-control program worksheet along with job descriptions for personnel. There is even a Certificate of Completion to certify that staff members have taken and passed the required tests (included).
With the rise in reports of food-borne illnesses and deaths it is essential that every food service operation adhere to the regulations and safety procedures at all times. In my view, this book is essential to ensure you are in total compliance.
As one who has conducted training I find this book deserves 5 stars for its complete coverage of the subject matter in an easy to digest all-in-one format. I highly recommend this book.
Rating: 5 / 5
#3 by A. Reader on June 25, 2010 - 1:02 am
There is quite a bit of useful information in this volume, but it is not well organized and is diluted will substantial filler material copied from the authors’ other books (some of which I also own). The book could use a diligent copy editor who would trim out many of the redundant passages, and notice the typographical errors which prevent absorption of the material. For example, in a key flow chart there is a “no” in place of a “yes” that makes the chart incomprehensible. Additional filler material irrelevant to the topic includes a long history of the FDA’s role in the pharmaceutical industry (in addition to food), and a section on Fire Training in the kitchen (This belongs in their book “Encyclopedia of Restaurant Training”). Whole sections such as Job Descriptions are copied from other books by the authors. On balance I was disappointed, but I will make good use of the material in food safety training programs and restaurant operations.
Rating: 2 / 5