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

By: McSwane, David [author]Contributor(s): Rue, Nancy R [co-author] | Linton, Richard [co-author]Material type: Text

TextPublication details: New Jersey : Pearson Prentice Hall, c2005Edition: Fourth EditionDescription: xxi, 440 pages ; 23 cmISBN: 9789810699512Subject(s): FOOD SERVICE -- SANITATION | FOOD SERVICE -- SAFETY MEASURES | FOOD HANDLING -- SAFETY MEASURESLOC classification: TX 911.3.S3 .M37 2005

Contents:

Chapter 1. On food safety and sanitation management -- Chapter 2. Learning about hazards to food safety -- Chapter 3. On factors that affect foodborne illness -- Chapter 4. On following the food product flow -- Chapter 5. Learning about the hazard analysis critical control point system: A safety assurance process -- Chapter 6. About facilities, equipment, and utensils -- Chapter 7. On cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. On accident prevention and crisis management -- Chapter 10. On education and training Chapter 11. Learning about food safety regulations --

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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	General Circulation	GC TX 911.3.S3 .M37 2005 (Browse shelf (Opens below))	c.1	Available		NULIB000002032

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Previous	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 /	GC TX 911.3.V62 .C37 2011 Tasting success : Your guide to becoming a professional chef /	Next

Includes index.

Chapter 1. On food safety and sanitation management --
Chapter 2. Learning about hazards to food safety --
Chapter 3. On factors that affect foodborne illness --
Chapter 4. On following the food product flow --
Chapter 5. Learning about the hazard analysis critical control point system: A safety assurance process --
Chapter 6. About facilities, equipment, and utensils --
Chapter 7. On cleaning and sanitizing operations --
Chapter 8. Environmental sanitation and maintenance --
Chapter 9. On accident prevention and crisis management --
Chapter 10. On education and training
Chapter 11. Learning about food safety regulations --

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