Essentials of food and safety sanitation / David McSwane, Nancy Rue and Richard Linton

By:

McSwane, David [author]

Contributor(s):

Rue, Nancy;Linton, Richard [co-author;co-author]

Material type: Text

TextPublication details: New Jersey : Pearson Prentice Hall, c2003Description: xxi, 440 pages : illustrations ; 24 cmISBN:

9789812471215

Subject(s):

FOOD SERVICE -- SANITATION

LOC classification:

TX 911.3.S3 .M37 2003

Contents:

Chapter 1. Food safety and sanitation management -- Chapter 2. Hazards to food safety -- Chapter 3. Factors that affect 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 operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. Accident prevention and crisis management -- Chapter 10. Education and training -- Chapter 11. Food safety regulations

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 911.3.S3 .M37 2003 (Browse shelf(Opens below))	c.1	Available		NULIB000002173

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Previous	GC TX 911.3.P8 .G37 2011 Modern food service purchasing /	GC TX 911.3.P8 .G37m 2011 Modern food service purchasing : a complete resource /	GC TX 911.3.S3 .A73 2005 HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM /	GC TX 911.3.S3 .M37 2003 Essentials of food and safety sanitation /	GC TX 911.3.S3 .M37 2005 Essentials of food and safety sanitation /	GC TX 911.3.S3 .R84 2003 Quick reference to food safety and sanitation /	GC TX 911.3.T73 .O84 2009 Front office skills : a practical approach /	Next

Includes index.

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