| 000 | 01336nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094840.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789810699512 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.S3 .M37 2005 | ||
| 100 |
_aMcSwane, David _eauthor |
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| 245 | 0 |
_aEssentials of food and safety sanitation / _cDavid McSwane, Nancy R. Rue and Richard Linton |
|
| 250 | _aFourth Edition. | ||
| 260 |
_aNew Jersey : _bPearson Prentice Hall, _cc2005 |
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| 300 |
_axxi, 440 pages ; _c23 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aChapter 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 -- | ||
| 650 | _aFOOD SERVICE -- SANITATION | ||
| 700 |
_aRue, Nancy R.;Linton, Richard _eco-author;co-author |
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| 942 |
_2lcc _cBK |
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| 999 |
_c4273 _d4273 |
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