Food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon

By:

Ang, Mary Jean C

Contributor(s):

[Balanon, Hannah A.]

Publisher: Quezon City, Philippines C & E publishin Inc, c2010Description: xiv, 195 pages : illustrationContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789715849593

Subject(s):

DDC classification:

Fil. 363.7296 A581 2010 c.1

Contents:

Contents: Unit I Food safety and sanitation - the basics -- Unit II Food borne illnesses -- Unit III Food flow -- Unit IV Hazard analysis and critical control point -- Unit V Cleaning and sanitizing operations -- Unit VI The laws and agencies relating to food safety and sanitation.

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.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Filipiniana	College Library Hotel and Restaurant Management/Tourism	Fil. 363.7296 A581 2010 (Browse shelf(Opens below))		Available		90543
Filipiniana	College Library Hotel and Restaurant Management/Tourism	Fil. 363.7296 A581 2010 c.1 (Browse shelf(Opens below))		Available		90544
Filipiniana	College Library Hotel and Restaurant Management/Tourism	Fil. 363.7296 A581 2010 (Browse shelf(Opens below))	c.1	Checked out	07/14/2014	90361
Filipiniana	College Library Hotel and Restaurant Management/Tourism	Fil. 363.7296 A581 2010 c.2 (Browse shelf(Opens below))	c.2	Available		90362
Filipiniana	College Library Hotel and Restaurant Management/Tourism	Fil. 363.7296 A581 2010 c.3 (Browse shelf(Opens below))	c.3	Available		90542
Filipiniana	Senior High School Library Filipiniana	Fil. 363.7296 A581 2010 (Browse shelf(Opens below))	c.4	Available		00809SHS
Filipiniana	Senior High School Library Filipiniana	Fil. 363.7296 A581 2010 (Browse shelf(Opens below))	c.5	Available		00810SHS

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.

English

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