SDC Publications: Integrated Introduction to Culinary Arts Management Book Errata

Chapter 2 Page 29

Hand washing poster. Step 3. Hands should be lathered up with soap for 10-15 seconds. Not 15-20 seconds.

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 9 Page 189

Under the section title "Highlight" it should read: "Maintain cold food at 41°F (5°C) or below. Frozen food must remain frozen."

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 221

At the bottom of the page, the final bullet point should read, "Use proper test kit or strips to verify sanitizer concentration or temperature"

Chapter 12 Page 254

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

Chapter 13 Page 281

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