00000cam a22000004a 4500 UP-1685675941123864700 Buklod 20110622161832.0 aa rb |||1 u| ta 040526s2005 njua rb |001 0|eng d 9789810699512 (iLib)UPTAC-00008765037 DLC UPVTC eng TX 911.3 S3 M38 2008 McSwane, David Zachary Essentials of food safety and sanitation David McSwane, Nancy R. Rue, Richard Linton. 4th ed. Singapore Pearson Educ. Asia Pte. Ltd. 2008. xxi, 440 p. ill. 23 cm. Philippine edition. Includes bibliographical references and index. Table of Contents: Preface -- Acknowledgements -- Chapter 1. On Food Safety and Sanitation Management -- Chapter 2. Learning About Hazards to Food Safety -- Chapter 3. On Factors That Affect Foodborne Illness -- Chapter 4. On Following the Food Product Flow -- Chapter 5. Learning About The Hazard Analysis Critical Control Point System: A Safety Assurance Process -- Chapter 6. About Facilities, Equipment, and Utensils -- Chapter 7. On Cleaning and Sanitizing Operations -- Chapter 8. Environmental Sanitation and Maintenance -- Chapter 9. On Accident Prevention and Crisis Management -- Chapter 10. On Education and Training -- Chapter 11. Learning About Food Safety Regulations -- Appendix A. Answers to Case Studies and Quizzes -- Appendix B. Summary of Agents That Cause Foodborne Illness -- Appendix C. Employee Health - Disease or Medical Condition -- Appendix D. Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments -- Appendix E. Tools for Designing and Implementing HACCP Programs -- Appendix F. Specific Elements of Knowledge that Every Retail Food Protection Manager Should Know -- Glossary -- Index. Food service Sanitation. Food service Safety measures. Food handling Safety measures. Rue, Nancy R. (Nancy Roberts) 1933-. Linton, Richard. Table of contents only https://drive.google.com/file/d/1uk8YCNOsV46dasdLuipmWhVhamAY9Rpm/view?usp=sharing FO UPTAC UPTAC TX 911.3 S3 M38 2008 Book