Home

WorldCat Home About WorldCat Help Get E-mail Updates Feedback

Search

Search for Library Items Search for Lists Search for Contacts Search for a Library

Create lists, bibliographies and reviews: or

<< Return to Search Results

Cite/Export

Cite/Export

Copy a citation

APA (6th ed.)

Chicago (Author-Date, 15th ed.)

Harvard (18th ed.)

MLA (7th ed.)

Turabian (6th ed.)

Export a citation
Export to RefWorks Export to EndNote Export to EasyBib Cancel
Note: Citations are based on reference standards. However, formatting rules can vary widely between applications and fields of interest or study. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.
Print
E-mail

E-mail

All fields are required.

The E-mail Address(es) field is required. Please enter recipient e-mail address(es).

The E-mail Address(es) you entered is(are) not in a valid format. Please re-enter recipient e-mail address(es).

You may send this item to up to five recipients.
Enter recipient e-mail address(es): Separate up to five addresses with commas (,)
The name field is required. Please enter your name.
Enter your name: Subject:
The E-mail message field is required. Please enter the message.
E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/71005768 Title: Supersafemark guide to food safety Author: David Zachary McSwane; Richard Linton; Nancy R Rue Publisher: [Arlington, VA] : Food Marketing Institute, 2007. ISBN/ISSN: 9780132396578 0132396572 OCLC:71005768

The ReCaptcha terms you entered were incorrect. Please try to match the 2 words shown in the window, or try the audio version.

Cancel
Share
Permalink

Permalink

Copy this URL to link to this page:

Write a review
Rate this item:
- 1
- 2
- 3
- 4
- 5

Preview this item

Supersafemark guide to food safety

Author:	David Zachary McSwane; Richard Linton; Nancy R Rue
Publisher:	[Arlington, VA] : Food Marketing Institute, 2007.
Edition/Format:	Book : English : Special edView all editions and formats
Rating:	(not yet rated) 0 with reviews - Be the first.

Borrow / obtain a copy

Find a copy in the library

Finding libraries that hold this item...

Details

Genre/Form:	Handbooks, manuals, etc
Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	David Zachary McSwane; Richard Linton; Nancy R Rue Find more information about:
ISBN:	9780132396578 0132396572
OCLC Number:	71005768
Notes:	"Incorporates recommendations from the 2005 FDA Food Code"--Cover.
Description:	xxv, 400 p. : ill. (chiefly col.) ; 24 cm.
Contents:	1. Retail Food Safety 2. Hazards to Food Safety 3. Factors That Affect Foodborne Illness 4. Following the Food Product Flow 5. Facilities, Equipment, and Utensils 6. Cleaning and Sanitizing Operations 7. Environmental Sanitation and Maintenance 8. Accident Prevention and Crisis Management 9. Education and Training 10. Food Safety Management Programs 11. Food Safety Regulations GLOSSARY APPENDIX A: Answers to End-Of-Chapter Quizzes APPENDIX B: The Process for Determining Potentially Hazardous Food (Time/Temperature Control for Safety Food) APPENDIX C: Summary of Agents That Cause Foodborne Illness APPENDIX D: Multi-Tiered, Risk-Based Employee Health System APPENDIX E: Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments APPENDIX F: Areas of Knowledge Deemed Important for the Person in Charge INDEX
Other Titles:	Guide to food safety
Responsibility:	David McSwane, Richard Linton, Nancy R. Rue ; development services by Learnovation, LLC.
More information:	Table of contents only

Reviews

User-contributed reviews

You:	Sign In \| Register \| My WorldCat \| My Lists \| My Watchlist \| My Reviews \| My Tags \| My Saved Searches
WorldCat:	Home \| About \| Help \| Get E-mail Updates \| Feedback \| Search

More like this

Subjects

User lists

Similar Items