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Essentials of food and safety sanitation / David McSwane, Nancy Rue and Richard Linton

By: Contributor(s): Material type: TextTextPublication details: New Jersey : Pearson Prentice Hall, c2003Description: xxi, 440 pages : illustrations ; 24 cmISBN:
  • 9789812471215
Subject(s): LOC classification:
  • TX 911.3.S3 .M37 2003
Contents:
Chapter 1. Food safety and sanitation management -- Chapter 2. Hazards to food safety -- Chapter 3. Factors that affect foodborne illness -- Chapter 4. Following the food product flow -- Chapter 5. The Hazard Analysis Critical Control Point (HACCP) System: a safety assurance process -- Chapter 6. Facilities, equipment, and utensils -- Chapter 7. Cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. Accident prevention and crisis management -- Chapter 10. Education and training -- Chapter 11. Food safety regulations
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.S3 .M37 2003 (Browse shelf(Opens below)) c.1 Available NULIB000002173

Includes index.

Chapter 1. Food safety and sanitation management -- Chapter 2. Hazards to food safety -- Chapter 3. Factors that affect foodborne illness -- Chapter 4. Following the food product flow -- Chapter 5. The Hazard Analysis Critical Control Point (HACCP) System: a safety assurance process -- Chapter 6. Facilities, equipment, and utensils -- Chapter 7. Cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. Accident prevention and crisis management -- Chapter 10. Education and training -- Chapter 11. Food safety regulations

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