| 000 | 01254nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094843.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789812471215 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.S3 .M37 2003 | ||
| 100 |
_aMcSwane, David _eauthor |
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| 245 | 0 |
_aEssentials of food and safety sanitation / _cDavid McSwane, Nancy Rue and Richard Linton |
|
| 260 |
_aNew Jersey : _bPearson Prentice Hall, _cc2003 |
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| 300 |
_axxi, 440 pages : _billustrations ; _c24 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aChapter 1. Food safety and sanitation management -- Chapter 2. Hazards to food safety -- Chapter 3. Factors that affect foodborne illness -- Chapter 4. Following the food product flow -- Chapter 5. The Hazard Analysis Critical Control Point (HACCP) System: a safety assurance process -- Chapter 6. Facilities, equipment, and utensils -- Chapter 7. Cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. Accident prevention and crisis management -- Chapter 10. Education and training -- Chapter 11. Food safety regulations | ||
| 650 | _aFOOD SERVICE -- SANITATION | ||
| 700 |
_aRue, Nancy;Linton, Richard _eco-author;co-author |
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| 942 |
_2lcc _cBK |
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| 999 |
_c4414 _d4414 |
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