Book Errata

Errata

Chapter 4 Page 71

Under the Allergen Hazards section, the fourth sentence should read as follows:

The most severe reactions involve anaphylactic shock, requiring an immediate epinephrine shot (epi-pen) or emergency medical attention to treat a potentially fatal allergic reaction.

Chapter 6 Page 127

The options for question 8. should be as follows:

1. Fresh produce
2. Milk
3. Sour Cream
4. Yogurt

Chapter 10 Page 207

This page lists items that require cleaning and sanitizing. Under the Nonfood-Contact Surfaces section the third bullet item lists Floors, Walls and Ceilings. These items do require cleaning, but they do not require sanitization.

Chapter 10 Page 223

Question 5 should read: The required minimum temperature for manual hot water sanitization is:

1. 171°F (77°C)
2. 180°F (82°C)
3. 165°F (74°C)
4. 110˚F (43˚C)

Chapter 10 Page 223

Question 8 should read: For a three-compartment sink, the detergent water temperature must be:

1. 171°F (77°C)
2. 180°F (82°C)
3. 110˚F (43˚C)
4. 165°F (74°C)

Chapter 12 Page 254

Line 13, should read: Tracking powders may not be used in a food establishment.

Chapter 12 Page 257

The options for question 2 should be:

1. 100 – 150 feet (30 – 46 m)
2. 100 – 159 feet (30 – 46 m)
3. No limit
4. 10 - 30 feet (3 – 9 m)

Chapter 13 Page 267

Under the HACCP Principles section, the order of principles one and two should be switched. The seven principles are as follows:

1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

Chapter 13 Page 281

The answer to Chapter 12, question 5 should be Identify the CCPs.