McSwane, David <br/><br/>
Essentials of food and safety sanitation / 
David McSwane, Nancy R. Rue and Richard Linton 
 - Fourth Edition. 
 - New Jersey :  Pearson Prentice Hall,  c2005 
 - xxi, 440 pages ;  23 cm. 
<br/><br/>Includes index. 
<br/><br/>Chapter 1. On food safety and sanitation management -- Chapter 2. Learning about hazards to food safety -- Chapter 3. On factors that affect foodborne illness -- Chapter 4. On following the food product flow -- Chapter 5. Learning about the hazard analysis critical control point system: A safety assurance process -- Chapter 6. About facilities, equipment, and utensils -- Chapter 7. On cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. On accident prevention and crisis management -- Chapter 10. On education and training Chapter 11. Learning about food safety regulations -- 
<br/><br/><label>ISBN: </label>9789810699512 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE -- SANITATION
<br/><br/><label>LC Class. No.: </label>TX 911.3.S3 .M37 2005