Ang, Mary Jean C. <br/><br/>
Laboratory manual in food safety and sanitation / 
Mary Jean C. Ang and Hannah A. Balanon 
 - Quezon City, Philippines :  C & E Publishing Inc.,  c2010 
 - x, 76 pages ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> This laboratory manual will enable students to apply in practice the essential theories of basic food sanitation and safety. 
<br/><br/><label>ISBN: </label>9789715849746 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE -- SAFETY MEASURES -- LABORATORY MANUALS
<br/><br/><label>LC Class. No.: </label>TX 911.3.S3 .A54 2010