Arduser, Lora <br/><br/>
HACCP & sanitation in restaurants and food service operations :  a practical guide based on the FDA food code, with companion CD-ROM / 
Lou Arduser and Douglas Robert Brown 
 - Florida :  Atlantic Publishing Group, Inc.,  c2005. 
 - 541 pages ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/><label>ISBN: </label>910627355 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE -- SANITATION<br/>FOOD SERVICE EMPLOYEES -- HEALTH AND HYGIENE<br/>FOOD HANDLING
<br/><br/><label>LC Class. No.: </label>TX 911.3.S3 .A73 2005