Assessing the effectiveness of food worker training in Florida: opportunities and challenges and food safety issues and training methods for ready-to-eat foods in the grocery industry.

Both of these articles discuss the role of food safety training and education in the food service industry. The four books listed below can help in the training and education of managers and employees:

Food Safety Management Principles, Second Edition

NEHA Training (2004)

Based on the Food and Drug Administration's (FDA's) 2001 model Food Code, Food Safety Management Principles prepares candidates to pass any Conference for Food Protection/ANSI-accredited food safety manager certification exam. Written at the eighth-grade level, this concise and brightly illustrated book teaches all essential microbiological and technical food safety principles in ways that are easy to read and understand. In addition, it contains student activities and quizzes that engage readers in the learning process and ensure that they retain the information long after training has taken place. Food Safety Management Principles is ideal for teaching managers what they need to know to become certified and skilled at their jobs.

Highlights of this edition include

* chapter quizzes and activities,

* international food safety icons, and

* information from FDA's 2003 supplement to the 2001 Food Code. 68 pages, softcover. Also offered in Spanish (first edition only). Available for as little as $10.95 per book.

To order Food Safety Management Principles, visit www.nehatraining.com/products/fsmp.htm or contact NEHA Training by phone at [phone], extension 340.

Food Safety First Principles, Second Edition

NEHA Training (2005)

Based on FDA's 2001 Food Code and its 2003 supplement, Food Safety First Principles provides food handlers and food service workers with the knowledge and skills they need to carry out their work safely. This book is easy to read and understand, and it is set up in a way that gives students confidence in their abilities to learn the material effectively. In addition to discussing fundamental food safety practices, the book provides entertaining graphics and activities that assist readers in retaining the information. Improvements to the second edition include food handler quizzes, student activities, and international food safety icons, as well as information from FDA's 2003 supplement to the 2001 Food Code.

Food Safety First Principles is designed for individuals who are

* preparing for employment in the food industry,

* participating in employee orientation food safety programs,

* undertaking refresher training,

* required by state or local jurisdictions to obtain employee level (food handler) training, and

* preparing food in a home, school, or college.

52 pages, softcover. Available for as little as $6.50 per book.

To order Food Safety First Principles, visit www.nehatraining.com/products/fsmp.htm or contact NEHA Training by phone at [phone], extension 340.

Essentials of Food Safety and Sanitation (Fourth Edition)

David McSwane, H.S.D., Nancy R. Rue, Ph.D., and Richard Linton, Ph.D. (2005)

This indispensable reference is designed to serve as a workplace guide to safe food-handling procedures. Completely updated in accordance with FDA's 2003 supplement to its 2001 Food Code, the new edition includes more photos and cartoon illustrations, new vignettes and examples, expanded appendices and index, and additions to chapter reference lists, including related Web sites. It can be used as a teaching tool for basic food safety training. Questions at the end of each chapter help students prepare for exams and classroom tests. Essentials of Food Safety and Sanitation also can be used to prepare for any of the national certification exams, including NEHA's C.F.S.P. exam.

440 pages, softcover. Member: $54.95. Nonmember: $60.95. Catalog #924.

Managing Food Hazards in Retail Food Operations

O. Peter Snyder, Jr., Ph.D., Hospitality Institute of Technology (1999)

This booklet provides the information that food service employees need to know in order to avoid making customers ill. It helps owners, managers, and supervisors identify hazards and establish safety-assured policies, procedures, and standards that ensure safe food production and service.

135 pages, softcover. Member: $35. Nonmember: $39.95. Catalog #959.

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