Food Safety: A Guide to What You Really Need To KnowISBN: 978-0-8138-2482-6
Paperback
98 pages
April 2000, Wiley-Blackwell
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Introduction.
1. Food Hazards.
2. Foodborne Illness.
3. Preparation and Service of Safe Food.
4. Cleaning and Sanitation.
5. Safety.
6. Facilities and Equipment.
7. Trash Removal.
8. Pest Control.
9. Inspections.
Appendix 1. Hazard Analysis Critical Control Points Flowchart.
Appendix 2. Sanitation Walk-Through.
Appendix 3. Maximum Recommended Storage Times (Refrigerator/Freezer).
Appendix 4. Maximum Recommended Storage Times (Storeroom).
Study Question Answers.
Glossary.
References.
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