in food establishments or foodservice operations, microbial contamination is usually caused by faulty handling, storing, preparing/cooking and serving of food and beverages. Fortunately, foodborne illnesses are preventable by knowing and practicing fundamental scientific principles in controlling bacterial and biological hazards. Two other categories of grave concern is assuring consumers/customers safe food and water supply are chemical and physical hazards, some of which could threaten life in a shorter time than the effects of biological hazards. How to avois and control all these hazards is the focus of this book, especially when food is prepared in quantity.

It is a fact that at present, the Philippines being a developing country suffers from inadequate food supply. As such, there is a possibility that food safety is sacrificed for food security. But one should not given up for the other, because both food security and food safety are human rights. Thus, the authors of this book believe that through proper information disemmination, this misconception can be corrected. The book presents the following:

*Guidelines based on sanitation laws and existing ordinances;
*New knowledge and technology to ensure food and water safety;
*Problems on managing food, food handlers, equipment, facilities and suggested solutions;
*Environmental factors such as clean safe air, proper waste disposal, pest comtrol, and other health-promoting factors, in addition to food and water safety.

Written for students, academicians, and health workers, this book is also useful to managers and trainers of food handlers in any foodservice operation. They are also the best teachers to educate consumers on environmental sanitation that relate directly with safe food and water supply.