McSwane, David <br/><br/>
Essentials of food and safety sanitation / 
David McSwane, Nancy Rue and Richard Linton 
 - New Jersey :  Pearson Prentice Hall,  c2003 
 - xxi, 440 pages :  illustrations ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>Chapter 1. Food safety and sanitation management -- Chapter 2. Hazards to food safety -- Chapter 3. Factors that affect foodborne illness -- Chapter 4. Following the food product flow -- Chapter 5. The Hazard Analysis Critical Control Point (HACCP) System: a safety assurance process -- Chapter 6. Facilities, equipment, and utensils -- Chapter 7. Cleaning and sanitizing operations -- Chapter 8. Environmental sanitation and maintenance -- Chapter 9. Accident prevention and crisis management -- Chapter 10. Education and training -- Chapter 11. Food safety regulations 
<br/><br/><label>ISBN: </label>9789812471215 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE -- SANITATION
<br/><br/><label>LC Class. No.: </label>TX 911.3.S3 .M37 2003