000			01916nam a2200229Ia 4500
003			NULRC
005			20250520103024.0
008			250520s9999 xx 000 0 und d
020			_a9789715849746
040			_cNULRC
050			_aTX 911.3.S3 .A54 2010
100			_aAng, Mary Jean C. _eauthor
245		0	_aLaboratory manual in food safety and sanitation / _cMary Jean C. Ang and Hannah A. Balanon
260			_aQuezon City, Philippines : _bC & E Publishing Inc., _cc2010
300			_ax, 76 pages ; _c26 cm.
504			_aIncludes bibliographical references.
505			_aActivity 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.
520			_aThis laboratory manual will enable students to apply in practice the essential theories of basic food sanitation and safety.
650			_aFOOD SERVICE -- SAFETY MEASURES -- LABORATORY MANUALS
700			_aBalanon, Hannah A. _eco-author
942			_2lcc _cBK
999			_c21591 _d21591