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Essentials of Food Safety and Sanitation

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Authors: David McSwane, Richard Linton, Nancy R. Rue
Publisher: Pearson
Edition: 4
Publish Year: 2004
ISBN: 9780131196599

Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: Management of food safety and sanitation; Hazards to food safety; Factors affecting foodborne illness; Food flow; Seven steps of HACCP; Choosing tools and equipment; Cleaning and sanitizing; Accident prevention and crisis management; Training and education for line employees and management; Food safety regulations. Food service workers and management personnel.

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