Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton ; production services and development by Learnovation, LLC.
Material type:
TextPublisher: Upper Saddle River, New Jersey : Prentice Hall, c2003Edition: Third editionDescription: xxi, 440 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9812471219 [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 2003 (Browse shelf) | c.1 | Available | 3UCBL000007355 | |
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Book
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Reserved (Main) | 363.7296 M24 2003 (Browse shelf) | c.2 | Available | 3UCBL000017820 | |
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Book
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Reserved (Main) | 363.7296 M24 2003 (Browse shelf) | c.3 | Available | 3UCBL000017819 |
Includes bibliographical references and index.
Contents: Preface -- Acknowledgements -- Chapter 1 Food safety and sanitation management -- Chapter 2 Hazards to food safety -- Chapter 3 Factors that affects 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 operation -- Chapter 8 Environmental sanitation and maintenance -- Chapter 9 Accident prevention and crisis management -- Chapter 10 Education and training -- Chapter 11 Food safety regulations -- Includes appendices, glossary, index
Mind movers P 798.00 HRM
Mind movers P 798.00 HRM
Mind movers P 798.00 HRM
English
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