| 000 | 00985nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094838.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789712718748 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 537 .M36 2007 | ||
| 245 | 0 |
_aManaging a food-safe kitchen : _ba guide on sanitation for food service professional / _cThe Maya Kitchen Culinary Arts Center |
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| 260 |
_aManila, Philippines : _bAnvil Publications, _cc2007 |
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| 300 |
_a150 pages ; _c25 cm. |
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| 504 | _aIncludes bibliographical references. | ||
| 505 | _aPart 1. Product Knowledge -- Part 2. Developing a Food-Safe Production System -- Part 3. The Laws Relating to Food Sanitation . | ||
| 520 | _aThis book contains popular yet easy-on-the-budget recipes that have been kitchen tested not only for their taste but shelf life as well. Each chapter is provided with a pretest and posttest section to evaluate the knowledge of the users. | ||
| 650 | _aFOOD HYGINE | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c4204 _d4204 |
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