Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton ; production services and development by Learnovation, LLC.
Publication details: Upper Saddle River, NJ : Prentice Hall, c2003.Edition: 3rd editionDescription: xxi, 440 p. : col. ill. ; 24 cmISBN:- 0130648442
- 9780130648440
- WA 695 M478e 2003
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
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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