Food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon
Material type:
TextPublication details: Quezon City, Philippines : C&E Publishing, Incorporated, c2010Description: x, 195 pages : figures, graphs, tablesISBN: 9789715849593Subject(s): 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 measuresDDC classification: 363.7296 An581 2010 Abstract: 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.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
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JHCSC - Dumingag Campus Library | REF | 363.7296 An581 2010 (Browse shelf(Opens below)) | 1 | Available | 15089d | |
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JHCSC - Dumingag Campus Library | REF | 363.7296 An581 2010 (Browse shelf(Opens below)) | 2 | Available | 15562d | |
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JHCSC - Dumingag Campus Library | REF | 363.7296 An581 2010 (Browse shelf(Opens below)) | 3 | Available | 15091d | |
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Book
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JHCSC - Dumingag Campus Library | REF | 363.7296 An581 2010 (Browse shelf(Opens below)) | 4 | Available | 15090d |
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| 363.258 T884 2008 Manual in basic fingerprinting / | 363.27 B982 2006 Fire behavior and arson investigation / | 363.65021 Se445 1997 Second water utilities data book : Asian and Pacific region / | 363.7296 An581 2010 Food safety and sanitation / | 363.7296 An581 2010 Food safety and sanitation / | 363.7296 An581 2010 Food safety and sanitation / | 363.7296 An581 2010 Food safety and sanitation / |
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.
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