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Essentials of food safety and sanitation

Author: David Zachary McSwane; Nancy R Rue; Richard Linton
Publisher: Upper Saddle River, NJ : Pearson/Prenticeb Hall, 2005.
Edition/Format:   Print book : English : 4th edView all editions and formats
Database:WorldCat
Summary:
Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. --from publisher description.
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Document Type: Book
All Authors / Contributors: David Zachary McSwane; Nancy R Rue; Richard Linton
ISBN: 0131196596 9780131196599
OCLC Number: 55600569
Description: xxi, 440 p. : ill. (some col.) ; 24 cm.
Contents: Food safety and sanitation management --
Hazards to food safety --
Factors that affect foodborne illness --
Following the food product flow --
The hazard analysis critical control point (HACCP) system: a safety assurance process --
Facilities, equipment, and utensils --
Cleaning and sanitizing operations --
Environmental sanitation and maintenance --
Accident prevention and crisis management --
Education and training --
Food safety regulations.
Responsibility: David McSwane, Nancy R. Rue, Richard Linton.

Abstract:

Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. --from publisher description.

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