Title: Food Safety: A Guide for What You Really Need to Know Producer: Iowa Dietetic Association Format: Book - 152 pages Date Produced: 2000 Description: This book, written by Jane M Hemminger, 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. Audience: foodservice workers Cost: $30 How To Order: Order through Blackwell Publishing at http://www.blackwellpublishing.com or Amazon.com

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