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Guide notes in food safety and the hazard analysis critical control point (HACCP) : a reference handbook / Jose S. Hilario and Ulysses C. Catchillar

By: Hilario, Jose S [athor]Contributor(s): Catchillar, Ulysses [co-author]Material type: Text

TextPublication details: Mandaluyong City, Philippines : Books Atbp. Publishing, c2014Description: iii, 92 pages : illustrations ; 20 cmISBN: 9710412617Subject(s): HANDBOOKS AND MANUALSLOC classification: TX 531 .H55 2014

Contents:

PART 1. Introduction to food safety -- PART 2. The hazard analysis critical control point (HACCP) -- PART 3. Food safety law and regulations in the Philippines.

Summary: This reference book aims to orient the students on the principles of food safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspections related to the professional food service and hospitality industries.

Item type:

Books - Reference

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books - Reference	LRC - Main	National University - Manila	Hospitality Management	Reference	REF TX 531 .H55 2014 (Browse shelf (Opens below))	c.1	Available		NULIB000016048

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Includes bibliographical references.

PART 1. Introduction to food safety -- PART 2. The hazard analysis critical control point (HACCP) -- PART 3. Food safety law and regulations in the Philippines.

This reference book aims to orient the students on the principles of food safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspections related to the professional food service and hospitality industries.

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