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Handbook for safe food service management / National Assessment Institute.

Contributor(s): National Assessment Institute.
Publisher: Upper Saddle River, New Jersey : Prentice Hall, c1998Edition: 2nd ed.Description: xv, 200 p. : ill. ; 28 cm.ISBN: 0132361183.Subject(s): Food service -- Safety measures | Food service -- SanitationDDC classification: 363.7296
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
363.7296 HAN (Browse shelf) 1 Available SCAFS,70006,03,AD 5000027135
Main Collection Taylor's Library-TU
363.7296 HAN (Browse shelf) 1 Available SCAFS,70006,03,AD 5000027136
Main Collection Taylor's Library-TU

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

 363.7296 HAN (Browse shelf) 1 Available SCAFS,70006,03,AD 5000027134

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.