New AHLEI Textbook Provides Latest in Advanced Food Safety Management Concepts

“Food safety is a vitally important topic, even a life-and-death matter. Everyone in every food service operation bears some responsibility for food safety, as well as those working in the food supply chain. All concerned must be diligent. People are the first line of defense when it comes to ensuring food safety as well as food quality,” the authors state in the textbook’s preface. “The basic objective of Food Safety and Quality Management, Third Edition, is to present a managerial system that enhances food safety, preserves food quality, and controls food costs. All three of these goals are interrelated and intertwined as the owners, managers, and staff members of food service operations strive to create positively memorable experiences for their guests.”

Previously titled Food Safety: Managing with the HACCP System, Second Edition, the new book has been significantly revised and expanded to include the most current advanced topics in food safety, with a focus on:

Food Safety and Quality Management, Third Edition, is also available in eText format through VitalSource, a leading global eReader platform.

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