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　　This NEW textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show students how to apply the concepts in the textbook to an actual food service operation.

　　本書旨在系統化地介紹食品安全管制法─危害分析重要管制點(HACCP)，以清楚的格式列出以便於進行人員培訓與課堂教學。書中條列出食品安全責任內容、及控管要點查核表，讓學生瞭解如何將書中觀念實際應用於餐飲服務實作。

Students will learn:

　　．Vital food safety information for a broad spectrum of food service situations, including lodging limited service breakfast bars, banquet and buffet service, off-premises catering, room service, and mobile food service, as well as restaurants

　　．The most up-to-date food safety standards as reflected by the 2004 update of the 2001 U.S. FDA Food Code

　　．The latest information on food safety risks, foodborne illnesses, food spoilage, and food preservation

　　．The importance of facilities and equipment cleaning and maintenance within an overall food safety program

學生將瞭解：

　　各類餐飲業型態的重要資訊，包括旅館早餐吧台、宴會與歐式自助餐、外燴餐飲服務、客房餐飲服務、行動餐飲服務以及最常見的餐館服務。

　　最新的食物安全標準：美國食品及藥物管理局發布的最新2003年食品法規。

　　最新食品安全風險資訊，食源性疾病、食品腐壞及食品保存。

　　廠房設備的清潔保養及食品安全規劃。