Essentials of food safety and sanitation / David McSwane [y otros].

By: Contributor(s): Material type: TextLanguage: Inglés Publication details: New Yersey (US) : Prentice-Hall , 1998.Description: 373 p. : gráfs. ; 24 x 17 cmISBN:
  • 0-13-532136-0
Subject(s):
Contents:
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.
Summary: Food safety and sanitation management.Summary: Hazards to food safety.Summary: Factors that affect foodborne illness.Summary: Following the food product flow.Summary: Hazard analysis critical control pojnt (HACCP) system: a sefety assurance process.Summary: Facilities, equipment, and utensils.Summary: Cleaning and sanitizing operations.Summary: Environmental sanitation and maintenance.Summary: Accident prevention and crisis management.Summary: Education and training.Summary: Food safety regulations.
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Libros Biblioteca Thomas Wood Estantería general 664 M33 (Browse shelf(Opens below)) Ej.:3 Available U4311
Libros Biblioteca Thomas Wood Estantería general 664 M33 (Browse shelf(Opens below)) Ej.:2 Available U2190
Libros Biblioteca Thomas Wood Estantería general 664 M33 (Browse shelf(Opens below)) Ej.:1 Available U1619

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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