Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.
Material type:
TextPublisher: Upper Saddle River, New Jersey : Pearson/Prentice Hall, c2005Edition: Fourth editionDescription: xxi, 440 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9810699514 [newsprint]Subject(s): Food service -- Sanitation | Food service -- Safety measures | Food handling -- Safety measuresDDC classification: | Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
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Book
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Reserved (Main) | 363.7296 M24 2005 (Browse shelf) | c.1 | Available | 3UCBL000001445 | |
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Book
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Reserved (Main) | 363.7296 M24 2005 (Browse shelf) | c.2 | Available | 3UCBL000001446 |
Includes appendices, bibliographical references, glossary and index.
Contents: Preface -- Acknowledgments -- Chapter 1 On food safety and sanitation management -- Chapter 2 Learning about hazards to food safety -- Chapter 3 On factors that affects foodborne illness -- Chapter 4 On following the food product flow -- Chapter 5 Learning about the hazard analysis critical control points system: a safety assurance process -- Chapter 6 About facilities, equipment, and utensils -- Chapter 7 On cleaning and sanitizing operations -- Chapter 8 Environmental sanitation and maintenance -- Chapter 9 On accident prevention and crisis management -- Chapter 10 On education and training -- Chapter 11 Learning about food safety regulations
NBS - AYALA P 498.00 HRM
NBS - AYALA P 498.00 HRM
English
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