TY  - BOOK
AU  - Ang, Mary Jean C.
AU  - Balanon, Hannah A. 
TI  - Laboratory manual in food safety and sanitation
SN  - 9789715849746
AV  - TX 911.3.S3 .A54 2010  
PY  - 2010///
CY  - Quezon City, Philippines
PB  - C & E Publishing Inc.
KW  - FOOD SERVICE -- SAFETY MEASURES -- LABORATORY MANUALS
N1  - Includes bibliographical references; Activity No. 1. Hand Washing -- 2. Biological Hazards in Food: Bacterial Analysis of Fish -- 3. Biological Hazards in Food: Parasites in Direct Fecal Smear -- 4. Biological Hazards in Food: Fungi -- 5. Control of Microbial growth through the Application of Heat: Pasteurization and Sterilization of Milk -- 6. Control of Microbial Growth through the Application of Low Temperature: Freeze-Drying Technique -- 7. Control of Microbial growth through fermentation -- 8. Control of Microbial growth through the reduction of available water: Fish drying -- 9. Hazard Analysis and Critical Control Points (HACCP) -- 10. Process Approach to HACCP: Process 1 -- 11. Process Approach to HACCP: Process 2 -- 12. Process Approach to HACCP: Process 3 -- 13. Food Safety and Sanitation in Menu Planning -- 14. Food Safety and Sanitation in Purchasing and Receiving -- 15. Food Safety and Sanitation in Proper Food Storage -- 16. Food Safety and Sanitation in Food Preparation -- 17. Food Safety and Sanitation in Cooking -- 18. Food Safety and Sanitation in Food Serving
N2  - This laboratory manual will enable students to apply in practice the essential theories of basic food sanitation and safety
ER  -