TY  - BOOK
AU  - McSwane, David
AU  - Rue, Nancy;Linton, Richard
TI  - Essentials of food and safety sanitation
SN  - 9789812471215
AV  - TX 911.3.S3 .M37 2003 
PY  - 2003///
CY  - New Jersey
PB  - Pearson Prentice Hall
KW  - FOOD SERVICE -- SANITATION
N1  - Includes index; 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
ER  -