TY  - BOOK
AU  - Ang,Mary Jean C.
AU  - Balanon, Hannah A.
TI  - Laboratory Manual in Food safety and sanitation
SN  - 9789715849746
U1  - 641 An532 2010 
PY  - 2010///
CY  - Quezon City, Philippines
PB  - C&E Publishing, Incorporated
KW  - Food science and technology
KW  - Food sanitation
KW  - Food safety
KW  - Sanitation
KW  - Food and beverage industry
KW  - Occupational safety hazards
KW  - Food industry
KW  - Food service
KW  - Safety measures
KW  - Food handling
N1  - Includes bibliography (193-194); 15refs
N2  - 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
ER  -