000			02062nam a2200337 4500
001			253502
003			eLib
005			20250226062703.0
008			130919s |||||||||b ||00|||
020			_a9789715849746
040			_aSTII-DOST _cJHCSC
082			_a641 An532 2010
090			_aFil.(B) TX911.3.S3 A54 2010
100	1		_aAng, Mary Jean C.
245	0	0	_aLaboratory Manual in Food safety and sanitation / _cMary Jean C. Ang and Hannah A. Balanon
260			_aQuezon City, Philippines : _bC&E Publishing, Incorporated, _cc2010.
300			_ax, 195 pages : _bfigures, graphs, tables.
504			_aIncludes bibliography (193-194); 15refs
520	3		_aOccupational 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.
650	0	4	_aFood science and technology
650	0	4	_aFood sanitation
650	0	4	_aFood safety
650	0	4	_aSanitation _xFood and beverage industry
650	0	4	_aOccupational safety hazards _xFood industry
650	0	0	_aFood service. _xSanitation _92331
650	0	0	_aFood service. _xSafety measures _92331
650	0	0	_aFood handling _xSafety measures. _92332
700			_91426 _aBalanon, Hannah A.
942			_2ddc _cBOOK
999			_c9915 _d9915