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

By: Contributor(s): Material type: TextTextPublication details: New Jersey : Pearson Prentice Hall, c2005Edition: Fourth EditionDescription: xxi, 440 pages ; 23 cmISBN:
  • 9789810699512
Subject(s): LOC classification:
  • TX 911.3.S3 .M37 2005
Contents:
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 --
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 2005 (Browse shelf(Opens below)) c.1 Available NULIB000002032

Includes index.

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 --

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