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Managing a food-safe kitchen : a guide on sanitation for food service professional / The Maya Kitchen Culinary Arts Center

By: The Maya Kitchen Culinary Arts CenterMaterial type: Text

TextPublication details: Manila, Philippines: Anvil Publishing, c2007Description: 150 pages: 25 cmISBN: 9789712718748Subject(s): FOOD HYGINE | KITCHEN SANITATION | FOOD SERVICELOC classification: TX 537 .M36 2007

Contents:

Part 1. Product Knowledge -- Part 2. Developing a Food-Safe Production System -- Part 3. The Laws Relating to Food Sanitation .

Summary: This book contains popular yet easy-on-the-budget recipes that have been kitchen tested not only for their taste but shelf life as well. Each chapter is provided with a pretest and posttest section to evaluate the knowledge of the users.

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Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 537 .M36 2007 c.1 (Browse shelf (Opens below))	c.1	Available		NULIB000001963
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 537 .M36 2007 c.2 (Browse shelf (Opens below))	c.2	Available		NULIB000001972

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

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Previous	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 /	FIL TX 612 .P34 2001 Paggawa ng juices, jams,concentrates at pickles /	FIL TX 651 .A25 2001 A quick guide to Filipino food and cooking /	Next

Includes bibliographical references.

Part 1. Product Knowledge -- Part 2. Developing a Food-Safe Production System -- Part 3. The Laws Relating to Food Sanitation .

This book contains popular yet easy-on-the-budget recipes that have been kitchen tested not only for their taste but shelf life as well. Each chapter is provided with a pretest and posttest section to evaluate the knowledge of the users.

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