Includes bibliographical references

Contents: Chapter 1. Why food safety matters? -- Cost of food-borne illness -- People at risk for food-borne illness -- Global trends and future food safety -- Chapter 2. The food contaminants -- Biological contaminants -- Chemical contaminants -- Physical contaminants -- Potentially hazardous food -- Chapter 3. Our invisible enemies -- Bacteria -- Viruses -- Parasites -- Fungi -- Chapter 4. Food-borne illness -- Food-borne illness caused by bacteria -- Food-borne illness caused by viruses -- Food-borne illness caused by parasites -- Food-borne illness caused by naturally -- Occurring food toxins -- Chapter 5. Personal hygiene and good grooming -- Personal hygiene and cleanliness -- Components of personal hygiene -- Good personal hygiene on food safety -- Practices -- Good grooming hygiene on food safety -- Practices -- Controlling disease -- Chapter 6. Sanitary facilities and pest management -- Defining cleaning and sanitizing -- Types of cleaning agents -- Sanitizing equipment -- Guidelines for food safety facilities -- Pest and pest control -- Chapter 7. Ensuring safety at all levels in the food service chain -- Guidelines for purchasing and delivery -- Guidelines for receiving -- Guidelines for storage -- Guidelines for preparing food -- Guidelines for pre-preparation and cooking -- Guidelines for holding and serving -- Guidelines for cooking and re-heating -- Chapter 8. Hazard analysis critical control point -- History of HACCP -- Pre-requisite programs -- Developing HACCP plan -- HACCP principles.