Handbook for safe food service management / National Assessment Institute.
Publication details: Englewood Cliffs, N.J. : Prentice Hall Career & Technology, c1994.Description: xxiii, 200 p. : ill. ; 28 cmISBN:- 013053000X
- 9780130530004
- WB 49 H236 1994
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Book Reference
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Health Sciences Library | WB 49 H236 1994 (Browse shelf(Opens below)) | 1 | Not for loan | MBAL22020003 |
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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.
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