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Principles of food safety, sanitation and hygiene / Ana Marie M. Somoray

By: Somoray, Ana Marie M [author]Material type: Text

TextPublication details: Philippines: Unlimited Books Library Services & Publishing, c2016Description: viii, 174 pages: illustrations; 23 cmISBN: 9789719654537Subject(s): FOOD SAFETY | FOOD HYGIENE | FOOD SANITATIONLOC classification: TX 531 .S66 2016

Contents:

Chapter1. Why food safety matters? -- Chapter2. The food contaminants -- Chapter3. Our invisible enemies -- Chapter4. Food-borne illness -- Chapter5. Personal hygiene and good grooming -- Chapter6. Sanitary facilities and pest management -- Chapter7. Ensuring safety at all levels in the food service chain -- Chapter8. Hazard analysis critical control point.

Summary: This book focuses on the basic knowledge in the cause and effect of unsafe food practices. It enables the learners to understand the nature and characteristics of food contaminants and how they will prevent them especially on handling food. It provides information on safety precautions in handling chemicals and guideline in each food safety practices from farm to the plate.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 531 .S66 2016 c.1 (Browse shelf (Opens below))	c.1	Available	NULIB000015738
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 531 .S65 2016 c.2 (Browse shelf (Opens below))	c.2	Available	NULIB000015739
Books	LRC - Main	National University - Manila	Tourism Management	Filipiniana	FIL TX 531 .S65 2016 c.3 (Browse shelf (Opens below))	c.3	Available	NULIB000015761
Books	LRC - Main	National University - Manila	Tourism Management	Filipiniana	FIL TX 531 .S65 2016 c.4 (Browse shelf (Opens below))	c.4	Available	NULIB000015762

Browsing National University - Manila shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)

Previous	No cover image available							Next
Previous	FIL TX 354 .T39 2006 c.2 Food tour : a culinary journal /	FIL TX 415 .J83 2007 An Introduction to cofffee /	FIL TX 531 .S65 2016 c.2 Principles of food safety, sanitation and hygiene /	FIL TX 531 .S66 2016 c.1 Principles of food safety, sanitation and hygiene /	FIL TX 537 .M36 2007 c.1 Managing a food-safe kitchen : a guide on sanitation for food service professional /	FIL TX 537 .M36 2007 c.2 Managing a food-safe kitchen : a guide on sanitation for food service professional /	FIL TX 604 .S67 2007 A Guide to food selection, preparation and preservation /	Next

Includes bibliographical references.

This book focuses on the basic knowledge in the cause and effect of unsafe food practices. It enables the learners to understand the nature and characteristics of food contaminants and how they will prevent them especially on handling food. It provides information on safety precautions in handling chemicals and guideline in each food safety practices from farm to the plate.

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