https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/A list of the know errors for the book The Food Protection Manager’s Handbook.Wed, 15 Apr 2026 03:58:14 -0500http://www.rssboard.org/rss-specification1202https://static.sdcpublications.com/images/common/logo_rss.pnghttps://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/14454SaturdaySunday<p> Only applies to the first printing. </p> <p> Chapter 1, Questions 8: The correct answer is "<strong>b. excluded</strong>." </p> https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> Only applies to the first printing. </p> <p> There is no question 8 in Chapter 13, so "8 Drawing" should be ignored. </p>https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> Under the Allergen Hazards section, the fourth sentence should read as follows: </p> <p> The most severe reactions involve anaphylactic shock, requiring an immediate <strong>epinephrine</strong> shot (epi-pen) or emergency medical attention to treat a potentially fatal allergic reaction. </p>https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/ <p> 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. </p> https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> Applies to the first and second printing. </p> <p> Under the Storing section, the note after the bulleted list in the middle of the page should say, "See <strong>chapter 6</strong> for additional storage details." </p> https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/ <p> Applies to the first and second printing. </p> <p> Under the Storing section, in the Cleaning the Facility subsection, the final sentence should say, " In addition to safe storage (<strong>chapter 6</strong>) and maintaining the facility and equipment (<strong>chapter 10</strong>), the Food Code requires non-food-contact surfaces to be cleaned at a frequency needed to prevent the accumulation of dirt and mold." </p> https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> At the bottom of the page, the final bullet point should read, "Use proper <strong>test</strong> kit or strips to verify sanitizer concentration or temperature" </p>https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> Only applies to the first printing. </p> <p> Line 13, should read: Tracking <strong>powders</strong> may not be used in a food establishment. </p> https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/<p> Only applies to the first printing. </p> <p> Under the HACCP Principles section, the order of principles one and two should be switched. The seven principles are as follows: </p> <ol> <li>Conduct a hazard analysis</li> <li>Determine the critical control points (CCPs)</li> <li>Establish critical limits</li> <li>Establish monitoring procedures</li> <li>Establish corrective actions</li> <li>Establish verification procedures</li> <li>Establish record-keeping and documentation procedures</li> </ol>https://www.sdcpublications.com/Textbooks/Food-Protection-Managers-Handbook/ISBN/978-1-63057-650-9/Errata/