Food Safety Fundamentals
by David McSwane, Nancy R. Rue, Richard Linton, Anna Graf Williams · ISO
Introductory sanitation textbook used in culinary and hospitality programmes, covering microbial hazards, personal hygiene, time and temperature control, HACCP principles, cleaning and pest management. Prepares students for food-protection manager certification and for running a compliant kitchen.
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More resources on Food Safety
foodsafety.gov
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The FDA's food program pages covering regulation of most of the US food supply: recalls and outbreak notices, Food Safety Modernization Act rules, labeling and additive requirements. Use it to check current federal requirements and active recalls.
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