HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM / Lou Arduser and Douglas Robert Brown
Material type:
TextPublication details: Florida : Atlantic Publishing Group, Inc., c2005Description: 541 pages ; 28 cmISBN: 910627355Subject(s): FOOD SERVICE -- SANITATION | FOOD SERVICE EMPLOYEES -- HEALTH AND HYGIENE | FOOD HANDLINGLOC classification: TX 911.3.S3 .A73 2005
Contents:
Chapter 1. Hazards to food safety -- Chapter 2. Factors affecting food-borne illness -- Chapter 3. Food safety regulations -- Chapter 4. Following the flow of food: purchasing, receiving and storage -- Chapter 5. Following the flow of food: preparing, holding, serving and reheating -- Chapter 6. HACCP -- Chapter 7. Facility plan
Books
| 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 .A73 2005 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002040 |
Includes index.
Chapter 1. Hazards to food safety -- Chapter 2. Factors affecting food-borne illness -- Chapter 3. Food safety regulations -- Chapter 4. Following the flow of food: purchasing, receiving and storage -- Chapter 5. Following the flow of food: preparing, holding, serving and reheating -- Chapter 6. HACCP -- Chapter 7. Facility plan
There are no comments on this title.