HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM - Arduser, Lora; Brown, Douglas Robert (Florida, United States : Atlantic Publishing Group, Inc., 2005)
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
Includes index.
Keywords: FOOD SERVICE -- SANITATION