TY  - BOOK
ED  - National Assessment Institute.
TI  - Handbook for safe food service management
SN  - 013053000X
AV  - WB 49 H236 1994 
PY  - 1994///
CY  - Englewood Cliffs, N.J.
PB  - Prentice Hall Career & Technology
KW  - Food service
KW  - Sanitation
KW  - Safety measures
N1  - 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
ER  -