Essentials of food safety and sanitation /
by McSwane, David
Additional authors: Rue, Nancy | Linton, Richard Published by : Prentice-Hall , (New Yersey (US) :) Physical details: 373 p. : gráfs. ; 24 x 17 cm. ISBN: 0-13-532136-0. Subject(s): TECNOLOGIA ALIMENTARIA | INDUSTRIA ALIMENTARIA | CONTROL DE ALIMENTOS | SEGURIDAD HIGIENE DE LOS --ALIMENTOS | MANIPULACION DE ALIMENTOS | SANEAMIENTO | SEGURIDAD | INGENIERIA SANITARIA | SALUD PUBLICA | EDUCACION SANITARIA | ITA Year: 1998| Item type | Location | Call number | Copy | Status | Date due |
|---|---|---|---|---|---|
 Libros |
Biblioteca Thomas Wood. Estantería general | 664 M33 (Browse shelf) | Ej.:1 | Available | |
| Libros |
Biblioteca Thomas Wood. Estantería general | 664 M33 (Browse shelf) | Ej.:2 | Available | |
| Libros |
Biblioteca Thomas Wood. Estantería general | 664 M33 (Browse shelf) | Ej.:3 | Available |
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Essentials of food safety and sanitation is based on The food code and is designed to serve as a workplace reference guide to safe food handling procedures. Use this book to prepare for one of the national certification exams or as a teching tool for trainign everyone on the basics of food safety.
Food safety and sanitation management.
Hazards to food safety.
Factors that affect foodborne illness.
Following the food product flow.
Hazard analysis critical control pojnt (HACCP) system: a sefety assurance process.
Facilities, equipment, and utensils.
Cleaning and sanitizing operations.
Environmental sanitation and maintenance.
Accident prevention and crisis management.
Education and training.
Food safety regulations.
ITA
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