Food Safety and Quality Management

The headlines for this third edition of Food Safety and Quality Management are that we have two authors this time around Dr. JaeMin Cha has joined Dr. Ronald F. Cichy to create this new edition and we have two new chapters: Chapter 9, Food Allergies, and Chapter 10, Food Safety Management Systems and Technology. Of course, the entire textbook was carefully updated with new exhibits, sidebars, appendixes, review questions, and additions and deletions of chapter material. The authors have incorporated information from the latest FDA Food Code into the appropriate chapters. Also, each chapter has a new References section that shows readers some of the research that went into writing the chapters. Other changes of note for the new edition are as follows: Chapter 1 was reorganized: updated information was added throughout, and the HACCP-system material was moved to become a part of Chapter 10. Chapter 2: the sections on microorganisms, foodborne illnesses, and staff health and hygiene were thoroughly updated with new material; the section on food preservation was deleted (this subject is covered elsewhere in the book this time). The appendixes at the end of the chapter were updated, with two new ones added: Staff Health Policy and Manager Responsibilities and Talent Makes the Difference (a section on staff member acquisition, retention, and training). Chapter 4 has two new appendixes: Types of Food Thermometers and FDA Refrigerator and Freezer Storage Chart. A new appendix, Calibration of Thermometers, was added to Chapter 5. Chapter 6: new sections were added on food trucks, Consumer Advisories, guest satisfaction, and social media. A new subject the increasing appearance of service animals in food service establishments was also added, along with an accompanying appendix, Service Animals: ADA Requirements. A new appendix, Hazard Communication Safety Data Sheets, was added to Chapter 7. Chapter 9 is new and covers a topic of growing concern in the food service industry food allergies. The most common food allergens are discussed, as well as hidden food allergens. How to accommodate guests with food allergies and how to manage this issue effectively are also examined extensively in the chapter. Chapter 10 is new and discusses active managerial control and the HACCP system. Innovative food safety technology is also described, including barcode and RFID technologies, handwashing monitoring systems, automated temperature monitoring, wearable technology, big data, and blockchain technology.