SDC Publications: Introduction to Culinary Arts Management Book 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:

Fresh produce
Milk
Sour Cream
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 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 10 Page 223

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

171°F (77°C)
180°F (82°C)
165°F (74°C)
110˚F (43˚C)

Chapter 10 Page 223

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

171°F (77°C)
180°F (82°C)
110˚F (43˚C)
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:

100 – 150 feet (30 – 46 m)
100 – 159 feet (30 – 46 m)
No limit
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:

Conduct a hazard analysis
Determine the critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures

Chapter 13 Page 281

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