Laboratory Manual in Food safety and sanitation /
Ang, Mary Jean C.
Laboratory Manual in Food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon - Quezon City, Philippines : C&E Publishing, Incorporated, c2010. - x, 195 pages : figures, graphs, tables.
Includes bibliography (193-194); 15refs
Occupational safety hazards and food service worker habits have been extensively explored in Chapter 1 and 2, respectively, of Unit I. Methodical discussions on foodborne illnesses have been emphasized in Unit II, which included an overview of potential hazards in food service operation in Chapter 3 followed by a presentation of the types of hazards in the food service industry namely biological in Chapter 4, chemical in Chapter 5, and physical in Chapter 6. Unit III includes Chapter 7 exploring the food product flow. A discussion on hazard analysis critical control point, a food protection system, is in Chapter 8 of Unit IV. A systematic presentation on cleaning and sanitizing operations is in Chapter 9 of Unit V. Finally, Unit VI provides information on the laws and agencies relating to food safety and sanitation in Chapter 10.
9789715849746
Food science and technology
Food sanitation
Food safety
Sanitation--Food and beverage industry
Occupational safety hazards--Food industry
Food service.--Sanitation
Food service.--Safety measures
Food handling--Safety measures.
641 An532 2010
Laboratory Manual in Food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon - Quezon City, Philippines : C&E Publishing, Incorporated, c2010. - x, 195 pages : figures, graphs, tables.
Includes bibliography (193-194); 15refs
Occupational safety hazards and food service worker habits have been extensively explored in Chapter 1 and 2, respectively, of Unit I. Methodical discussions on foodborne illnesses have been emphasized in Unit II, which included an overview of potential hazards in food service operation in Chapter 3 followed by a presentation of the types of hazards in the food service industry namely biological in Chapter 4, chemical in Chapter 5, and physical in Chapter 6. Unit III includes Chapter 7 exploring the food product flow. A discussion on hazard analysis critical control point, a food protection system, is in Chapter 8 of Unit IV. A systematic presentation on cleaning and sanitizing operations is in Chapter 9 of Unit V. Finally, Unit VI provides information on the laws and agencies relating to food safety and sanitation in Chapter 10.
9789715849746
Food science and technology
Food sanitation
Food safety
Sanitation--Food and beverage industry
Occupational safety hazards--Food industry
Food service.--Sanitation
Food service.--Safety measures
Food handling--Safety measures.
641 An532 2010