Essentials of food and safety sanitation /
David McSwane, Nancy R. Rue and Richard Linton
- Fourth Edition.
- New Jersey : Pearson Prentice Hall, c2005.
- xxi, 440 pages ; 23 cm.
Includes index.
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 --
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FOOD SERVICE -- SANITATION FOOD SERVICE -- SAFETY MEASURES FOOD HANDLING -- SAFETY MEASURES