The everyday kitchen mistakes that make people sick and cost points on an inspection, one per page with the wrong way and the right way drawn side by side and the FDA Food Code 2022 rule in plain words: skipping handwashing, gloves used wrong, thawing on the counter, slow cooling, raw meat above ready-to-eat food, missing date labels, wiping cloths left out, the wrong sanitizer strength and more.

The 7 HACCP principles put into practice: the preliminary steps, a flow diagram for each menu item, the hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and record keeping, with three worked examples (a cooked chicken dish, a batch of chili cooled and reheated, a cold deli sandwich) and blank forms to build your own plan. A practice workbook: your health department reviews and approves any HACCP plan it requires.

Food safety outside the kitchen, one topic per page: handling plates, glasses and silverware, ice and the ice scoop, garnishes at the bar, refilling and self-service, buffets and sneeze guards, takeout and delivery, taking an allergen order and passing it to the kitchen, the consumer advisory on the menu and what to do when a guest feels unwell.