This book provides practical techniques and the most up-to-date Hazard Analysis Critical Control Points (HACCP) guidelines for handling food hazards, food preparation and service, cleaning and sanitation, trash, and pests.

Each chapter has figures and tables for increased understanding of the material and ends with study questions. Answers to the questions are provided. Appendixes feature a HACCP Flowchart, a Sanitation Walk-Through of all food preparation areas, and Recommended Storage Times for the refrigerator/freezer and the storeroom. A glossary provides specific definitions of key terms.