Laboratory manual in food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon
Material type:
TextPublication details: Quezon City, Philippines : C & E Publishing, c2010Description: x, 76 pages ; 26 cmISBN: 9789715849746Subject(s): FOOD SERVICE -- SAFETY MEASURES -- LABORATORY MANUALS | FOOD SERVICE -- SANITATION -- LABORATORY MANUALSLOC classification: RA 8 .W67 2015
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 911.3.S3 .A54 2010 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000019350 | |
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 911.3.S3 .A54 2010 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000019351 |
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| FIL TX 911.3.M27 .V53 2015 Food service and management / | FIL TX 911.3.M27 .Y37 2019 Fundamentals in lodging operations / | FIL TX 911.3.S3 .A54 2010 c.1 Laboratory manual in food safety and sanitation / | FIL TX 911.3.S3 .A54 2010 c.2 Laboratory manual in food safety and sanitation / | FIL TX 950.7 .B35 2019 Bar and beverage management : a book on drinks / | FIL TX 950.7 .B37 2011 The bar companion : includes activities to enjoy beverages while honing your knowledge and skills in bartending / | FIL TX 950.7 .C78 2023 Bar and beverage management / |
Includes bibliographical references.
Activity No. 1. Hand Washing -- 2. Biological Hazards in Food: Bacterial Analysis of Fish -- 3. Biological Hazards in Food: Parasites in Direct Fecal Smear -- 4. Biological Hazards in Food: Fungi -- 5. Control of Microbial growth through the Application of Heat: Pasteurization and Sterilization of Milk -- 6. Control of Microbial Growth through the Application of Low Temperature: Freeze-Drying Technique -- 7. Control of Microbial growth through fermentation -- 8. Control of Microbial growth through the reduction of available water: Fish drying -- 9. Hazard Analysis and Critical Control Points (HACCP) -- 10. Process Approach to HACCP: Process 1 -- 11. Process Approach to HACCP: Process 2 -- 12. Process Approach to HACCP: Process 3 -- 13. Food Safety and Sanitation in Menu Planning -- 14. Food Safety and Sanitation in Purchasing and Receiving -- 15. Food Safety and Sanitation in Proper Food Storage -- 16. Food Safety and Sanitation in Food Preparation -- 17. Food Safety and Sanitation in Cooking -- 18. Food Safety and Sanitation in Food Serving.
This laboratory manual will enable students to apply in practice the essential theories of basic food sanitation and safety.
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