Essentials of food and safety sanitation - McSwane, David; Rue, Nancy R.;Linton, Richard (New Jersey : Pearson Prentice Hall, 2005)
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 --
Includes index.
Keywords: FOOD SERVICE -- SANITATION