Lightweight and portable, this streamlined, easy-to-use guide presents the Regulatory Chapters 1-8 of the 2001 FDA Model Food Code. It provides practical, science-based guidance and manageable, enforceable provisions for
mitigating risk factors known to cause foodborne illness. Reflecting the latest version of The Code (updated December 2001), this book covers management and personnel; food; equipment, utensils, and linens; water, plumbing, and waste; physical facilities; and poisonous or toxic materials. For working Food Safety professionals and use in food service establishments, retail food stores,
nursing homes, and
childcare centers.
As a food safety consultant, I offer food protection manager certification programs recognized by the Conference for Food Protection. These programs are based on the FDA Food Code and students often…
