000			02310cam a22004334a 4500
001			13607115
003			OSt
005			20150723145226.0
008			040526s2005 njua b 001 0 eng
010			_a 2004053114
020			_a9810699514 [newsprint]
040			_aDLC _cDLC _dDLC
042			_apcc
082	0	0	_222
100	1		_aMcSwane, David Zachary.
245	1	0	_aEssentials of food safety and sanitation / _cDavid McSwane, Nancy R. Rue, Richard Linton.
250			_aFourth edition
260			_aUpper Saddle River, New Jersey : _bPearson/Prentice Hall, _cc2005.
300			_axxi, 440 pages : _billustrations ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes appendices, bibliographical references, glossary and index.
505			_aContents: 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
541			_aNBS - AYALA _hP 498.00 _xRene Osorno _yHRM and Tourism _zHRM
541			_aNBS - AYALA _hP 498.00 _xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650		0	_aFood service _xSanitation.
650		0	_aFood service _xSafety measures.
650		0	_aFood handling _xSafety measures.
700	1		_aRue, Nancy R. _q(Nancy Roberts), _d1933-
700	1		_aLinton, Richard.
906			_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg
942			_2ddc _cRM
998			_cjesstony [new] _d09/29/2014
998			_cida[checked and edited] _d07/23/2015
999			_c1646 _d1646