Preface
Chapter 1: Managing Food Safety and Training
Chapter 2: Biological Contamination
Chapter 3: Other Sources of Contamination
Chapter 4: Handling Food Safely
Chapter 5: From Purchase to Service
Chapter 6: Facilities and Equipment
Chapter 7: Cleaning and Sanitizing
Chapter 8: Pest Control
Chapter 9: Legal Requirements, HACCP and Inspections
Appendix A: Manager Responsibilities
Appendix B: Chapter Assessment Answers
Appendix C: Thermometer Calibration I
Appendix D: Thermometer Calibration II
Appendix E: Employee Health Charts
Glossary 
Index
Photo Credits