Handbook for safe food service management /
Handbook for safe food service management /
National Assessment Institute.
- Englewood Cliffs, N.J. : Prentice Hall Career & Technology, c1994.
- xxiii, 200 p. : ill. ; 28 cm.
Includes bibliographical references (p. 173-176) and index.
Contents
Chapter 1: Managerial responsibilities
Chapter 2: Foodborne illness
Chapter 3: HACCP:a food protection system
Chapter 4: Purchasing, receiving, and storing food
Chapter 5: Preparing and serving food
Chapter 6: Equipment and utensils
Chapter 7: Cleaning, sanitizing, and pest control
Chapter 8: Facilities
Chapter 9: Safety and accident prevention
Chapter 10: Training
Chapter 11: Federal, state, and local rules & regulations.
013053000X 9780130530004
Food service--Sanitation.
Food service--Safety measures.
WB 49 H236 1994
Includes bibliographical references (p. 173-176) and index.
Contents
Chapter 1: Managerial responsibilities
Chapter 2: Foodborne illness
Chapter 3: HACCP:a food protection system
Chapter 4: Purchasing, receiving, and storing food
Chapter 5: Preparing and serving food
Chapter 6: Equipment and utensils
Chapter 7: Cleaning, sanitizing, and pest control
Chapter 8: Facilities
Chapter 9: Safety and accident prevention
Chapter 10: Training
Chapter 11: Federal, state, and local rules & regulations.
013053000X 9780130530004
Food service--Sanitation.
Food service--Safety measures.
WB 49 H236 1994