| 000 | 01322nam a22002657a 4500 | ||
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| 003 | OSt | ||
| 005 | 20220201204141.0 | ||
| 008 | 220201b ||||| |||| 00| 0 eng d | ||
| 020 | _a9786218179073 | ||
| 040 |
_bEnglish. _cCvSU-CCAT Campus Library. _erda. |
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| 050 |
_aF TX 911.3.S3 _bY48 2022 |
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| 100 |
_aYeung, Mylene A., author. _94404 |
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| 245 |
_aRisk management with HACCP as applied to safety, security and sanitation / _cMylene A. Yeung. |
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| 260 |
_aManila : _bEdric Publishing House, _cc2022. |
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| 300 |
_a129 pages ; _c25 cm. |
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| 504 | _aIncludes bibliography. | ||
| 505 | _aChapter 1 : Risk management Chapter 2 : Principles of food safety and sanitation Chapter 3 : Food safety hazards Chapter 4 : Occupational safety hazards in food service operations Chapter 5 : Kitchen safety : precautions and first aid Chapter 6 : Food handler's safety and hygiene Chapter 7 : Workplace hygiene Chapter 8 : Food flow Chapter 9 : Hazard analysis and critical control point Chapter 10 : Food safety plan | ||
| 526 | _aFor BSHRM. | ||
| 546 | _aIn English text. | ||
| 650 |
_aFood handling. _94409 |
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| 650 |
_aFood _vSafety measures. _94410 |
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| 650 |
_aFood _vSanitation. _xService _94411 |
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| 942 |
_2lcc _cBK _hTX 911.3.S3 Y48 2022 _kF |
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| 999 |
_c1453 _d1453 |
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