000			01239nam a2200229Ia 4500
003			NULRC
005			20250619095024.0
008			250520s9999 xx 000 0 und d
020			_a9789715849593
040			_cNULRC
050			_aTX 911.3.S3 .A54f 2010
100			_aAng, Mary Jean C. _eauthor
245		0	_aFood safety and sanitation / _cMary Jean C. Ang and Hannah A. Balanon
260			_aManila, Philippines : _bC & E Publishing Inc., _cc2010
300			_axiv, 195 pages: _billustrations ; _c25 cm.
365			_bUSD245
504			_aIncludes bibliographical references.
505			_aUnit I. Food Safety and sanitation - The Basics -- Unit II. Foodborne Illness -- Unit III. Food Flow -- Unit IV. Hazard Analysis and Critical Control Point -- Unit V. Cleaning and Sanitizing Operations -- Unit VI. The Laws and Agencies Relating to Food Safety and Sanitation
520			_aThe pedagogical features included in the book will help students, faculty members, and other readers maximize the value of this material. More positive learning outcomes are expected within the adoption of several methods of applying the theories and concepts presented in each chapter to actual practice.
650			_aFOOD HYGINE
942			_2lcc _cBK
999			_c3469 _d3469