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Handbook for safe food service management / National Assessment Institute.

Contributor(s): Publication details: Upper Saddle River, New Jersey : Prentice Hall, c1998.Edition: 2nd edDescription: xv, 200 p. : ill. ; 28 cmISBN:
  • 0132361183
Subject(s): DDC classification:
  • 363.7296 HAN
Contents:
Introduction. - 1. Managerial responsibilities. - 2. Fooborne illness. - 3. HACCP: a food protection system. - 4. Purchasing and serving food. - 5. Preparing and serving food. - 6. Equipment and utensils. - 7. Cleaning, sanitizing, and pest control. - 8. Facilities. - 9. Safetyt and accident prevention. - 10. Training. - 11. Federal, state, and local rules and regulations.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 10 , Side 2, TierNo 3, BayNo 1

 363.7296 HAN (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,AD 5000027136

Includes bibliographical references (p. 175-178) and index.

Introduction. - 1. Managerial responsibilities. - 2. Fooborne illness. - 3. HACCP: a food protection system. - 4. Purchasing and serving food. - 5. Preparing and serving food. - 6. Equipment and utensils. - 7. Cleaning, sanitizing, and pest control. - 8. Facilities. - 9. Safetyt and accident prevention. - 10. Training. - 11. Federal, state, and local rules and regulations.