Laboratory Manual in 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: 9789715849746Subject(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: 641 An532 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 | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
JHCSC - Pagadian Annex Campus Library | 641.3 A54 2010 (Browse shelf(Opens below)) | Available | 2024-716p |
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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