Chapter One Objectives:

Learning objectives for Chapter One....

At the completion of this chapter, the student will be able to:

1. identify student's current sanitation management style.

2. relate the basic responsibility of the FDA.

3. define a model code.

4. define a foodborne illness.

5. define a food manager's primary responsibility.

6. delineate the relationships between safe food service management and the "bottom line".

7. successfully surf the internet for safe food service management information.

8. list the competencies needed for a successful food service manager.

9. state the first step in the HACCP process.

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