Title: Essentials of Food Safety and Sanitation ![review](https://webarchive.library.unt.edu/eot2008/20090115175827im_/http://foodsafety.nal.usda.gov/fsic/images/NEHA_Reviews_Button.gif) Producer: David McSwane, Nancy Rue, Richard Linton, Anna Graf Willliams Format: Book (464 p), instructor's manual, student's study guide Date Produced: 2005, 4th edition Description: Intended for use as a workplace reference and a text for food manager certification courses. It is based on the 2001 Food Code and applicable to all types of foodservice establishments. Text includes case studies, discussion questions and quizzes. The series also includes Quick Reference to Food Safety & Sanitation; Food Safety Fundamentals; and Trainers Guide. Audience: foodservice workers, public health officials Cost: Check web site for prices How To Order: Order from Prentice Hall, 800-526-0485. ISBN: 0-13-119659-6 Web Address: http://www.prenhall.com
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