ABSTRACT
This chapter, which covers factors and concepts for assuring the safety of foods prepared and served at foodservice (restaurants) and retail food (food stores) es tablishments, also provides practical advice for safe food preparation at home. The chapter begins with a discussion of the size and nature of the industry and prob lems the industry faces that impact on food safety. Next, the chapter describes the epidemiology of foodbome disease in the industry, food microbiology, laborato ries, new ideas to aid in implementing hazard analysis-critical control point (HACCP) systems, and the use of foodbome disease surveillance findings for HACCP systems. The chapter concludes with practical advice to food prepares in all settings and practical advice to consumers on foodbome illness prevention.
