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Risk management as applied to safety, security and sanitation / Ana Marie M. Somoray ; illustration by Paige M. Somoray.

By: Somoray, Ana Marie M [author.]Contributor(s): Somoray, Paige M [illustrator.]Material type: Text

TextPublisher: Manila : Unlimited Books Library Services & Publishing Inc., c2023Edition: Second editionDescription: x, 188 pages : illustrations (black and white)Content type: text Media type: unmediated Carrier type: volumeISBN: 9786214271306 [paperback]Subject(s): Food handling -- Risk management | Food handling -- Safety measures | Food contamination -- Risk management | Risk management

Contents:

Contents: Chapter 1 Food safety -- Chapter 2 Workplace hygiene procedure -- Chapter 3 Occupational health & safety -- Chapter 4 Workplace security -- Chapter 5 Disaster management & safety premise -- Chapter 6 Basic first aid.

Summary: "This book is designed to provide the basic knowledge and proficiencies required to apply hygiene and safety procedures for handling foods. It aims to prepare future professionals to value the underlying mandates and policies in food and occupational safety and enable them to plan and develop safety and health programs within the hospitality and travel industries' workplace settings."--Provided by the publisher

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Item type	Current location	Call number	Status	Date due	Barcode
Filipiniana	College Library Filipiniana	363.1926 So56 2023 (Browse shelf)	Available		3UCBL000028665

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Previous	362.29 C32 2022 Vice and drug education and control /	362.402 M34 2004 Manwal para sa mga CBR worker at caregiver /	362.5 Or85 2000 Poverty revisited :	363.1926 So56 2023 Risk management as applied to safety, security and sanitation /	363.194 So68 2002 Comprehensive drug education manual /	363.20 Z18 2006 Organizational behavior and management in Philippine organizations /	363.20 Z18 2006 Organizational behavior and management in Philippine organizations /	Next

Includes bibliographic references and glossary.

"This book is designed to provide the basic knowledge and proficiencies required to apply hygiene and safety procedures for handling foods. It aims to prepare future professionals to value the underlying mandates and policies in food and occupational safety and enable them to plan and develop safety and health programs within the hospitality and travel industries' workplace settings."--Provided by the publisher