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Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton ; production services and development by Learnovation, LLC.

By: Contributor(s): Publication details: Upper Saddle River, NJ : Prentice Hall, c2003.Edition: 3rd editionDescription: xxi, 440 p. : col. ill. ; 24 cmISBN:
  • 0130648442
  • 9780130648440
Subject(s): LOC classification:
  • WA 695 M478e 2003
Contents:
Contents Chapter 1: Food safety and sanitation management Chapter 2: Hazards to food safety Chapter 3: Factors that affect foodborne illness Chapter 4: Following the food product flow Chapter 5: The hazard analysis critical control point (HACCP) system: a safety assurance process Chapter 6: Facilities, equipment and utensils Chapter 7: Cleaning and sanitizing operations Chapter 8: environmental sanitation and maintenance Chapter 9: Accident prevention and crisis management Chapter 10: Education and training Chapter 11: Food safety regulations Appendices
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Health Sciences Library WA 695 M478e 2003 (Browse shelf(Opens below)) 1 Available MBAL22020108

Includes bibliographical references and index.

Contents

Chapter 1: Food safety and sanitation management
Chapter 2: Hazards to food safety
Chapter 3: Factors that affect foodborne illness
Chapter 4: Following the food product flow
Chapter 5: The hazard analysis critical control point (HACCP) system: a safety assurance process
Chapter 6: Facilities, equipment and utensils
Chapter 7: Cleaning and sanitizing operations
Chapter 8: environmental sanitation and maintenance
Chapter 9: Accident prevention and crisis management
Chapter 10: Education and training
Chapter 11: Food safety regulations
Appendices

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