TY  - BOOK
AU  - McSwane,David
AU  - Rue,Nancy
AU  - Linton,Richard
TI  - Essentials of food safety and sanitation
SN  - 0-13-532136-0
PY  - 1998///
CY  - New Yersey (US)
PB  - Prentice-Hall
KW  - TECNOLOGIA ALIMENTARIA
KW  - INDUSTRIA ALIMENTARIA
KW  - CONTROL DE ALIMENTOS
KW  - SEGURIDAD HIGIENE DE LOS
KW  - ALIMENTOS
KW  - MANIPULACION DE ALIMENTOS
KW  - SANEAMIENTO
KW  - SEGURIDAD
KW  - INGENIERIA SANITARIA
KW  - SALUD PUBLICA
KW  - EDUCACION SANITARIA
KW  - ITA
N1  - 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
N2  - 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
ER  -