Food Service Sanitation Handbook

"Time and again, food and environmental sanitation is dismissed by food operators as a costly, time - consuming, unnecessary addition to their business. I hope to show here why food quality control/quality assurance, of which sanitation is a part, is both necessary and practical, how to recognize problems that may exist, and how to rectify such situations. .... It is hoped that this book will be the answer to the seemingly endless dialogue concerning the best method and material to us in the training of food handlers to protect the food and the consumer". ( quoted from the Preface) .