According to the FDA It is estimated that up to 76 million people get a food borne illness each year. Since people don't go to the doctor for mild symptoms, the actual number of illnesses can't be known. But 5,000 people a year die from food borne illness in the United States, and many others suffer long term effects. Most all of this sickness and death could have been prevented with the proper procedures that are taught in this comprehensive book. If these numbers don?t upset you, realize that a food Bourne outbreak in your establishment can put you out of business, and certainly if the business survives it will be severally damaged, this of course after the lawsuits are resolved. If you do not have proper sanitation methods and a HACCP program in place ? you need to today. See a recent headline from CNN :Hepatitis outbreak spreads fearSaturday, November 15, 2003 Posted: 6:40 PM EST (2340 GMT)PITTSBURGH, Pennsylvania (AP) -- The nation's biggest known outbreak of hepatitis A is causing such a panic that people are lining up by the thousands for antibody shots and no longer eating out. A third person died Friday and nearly 500 others who ate at a Chi-Chi's Mexican restaurant have fallen ill in the outbreak that has prompted the Centers for Disease Control and Prevention to send assistance.

Health investigators are focusing on whether contaminated produce -- perhaps scallions -- caused the outbreak at the restaurant in the Beaver Valley Mall, about 25 miles northwest of Pittsburgh. "We're very concerned. It's very serious and we've sent a team of people out there to assist," said CDC spokesman David Daigle. Health officials Friday met with worried shoppers at the mall to try to squelch rumors that the virus was spreading out of control to other restaurants in the region. State Rep. Mike Veon attended a news conference at the mall and ate a sandwich he bought there. Officials at the mall said sales at the food court were off by as much as 40 percent and sales throughout the mall were down up to 25 percent. This book is based on the USDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes.

They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.