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Serving safe food
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Educational Foundation (National Restaurant Association) |
This [book] has been designed for self-study.... [It] covers the need for food safety, the hazards that threaten food, and guidelines for training employees in personal hygiene. [It] covers the basi… |
OL16036022W |
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Postharvest handling
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Wojciech J. Florkowski |
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is u… |
OL16924692W |
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Foodborne disease in OECD countries
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Organisation for Economic Co-operation and Development |
Foodborne disease caused by microbiological hazards and chemical contaminants continues to be a growing public health concern. Economic costs associated with foodborne disease represent a significant… |
OL19172504W |
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ServSafe manager
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National Restaurant Association (U.S.) |
A food safety training and certification program, providing the latest information and tools for you to use every day. Staying aware of the food safety risks faced by your operation will help you kee… |
OL20043288W |
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How to Eat a Lobster
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Ashley Blom,Lucy Engelman |
159 pages : 17 cm |
OL21139629W |
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Catalog of specifications for school food service
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United States. Food and Nutrition Service. Food Distribution Division |
Abstract: A series of technical assistance manuals has been developed for food service directors of publically funded feeding programs using USDA-donated and commercially supplied foods. The manuals … |
OL24917210W |
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HACCP workshops report
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United States. Food Safety and Inspection Service. Policy Evaluation and Planning Staff |
In January 1990 the Food Safety and Inspection Service initiated efforts to determine how to implement the HACCP system in regulated meat and poultry plants. Agency activities included consultations … |
OL24918261W |
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Generic HACCP model for poultry slaughter
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United States. Food Safety and Inspection Service |
Reports the results of a workshop for poultry slaughter held in Atlanta, Georgia, August 27-29, 1991. Participants identified 10 critical control points for poultry slaughter, including receiving, sc… |
OL24918263W |
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Generic HACCP model for swine slaughter
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United States. Food Safety and Inspection Service |
Reports the results of a workshop for pork slaughter held in Minneapolis, Minnesota, March 31-April 2, 1992. Participants identified 10 critical control points for pork slaughter, including receiving… |
OL24918265W |
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Generic HACCP model for refrigerated foods
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United States. Food Safety and Inspection Service |
Reports the results of a workshop for refrigerated foods held in Baltimore, Maryland, from February 26-28, 1991. Participants identified 14 critical control points for refrigerated foods, including p… |
OL24918274W |
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Safe food
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Hazel King |
Offers a picture of practical food education, food technology and the food industry, for GCSE and vocational catering students. This book includes case studies and interviews, and fact boxes containi… |
OL27273221W |
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Food safety
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Barbara J. Patten |
Discusses how to keep food safe, covering such topics as careful food preparation, different kinds of food poisoning, and the safe packing of lunches. |
OL2927046W |
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Hazard analysis critical control point evaluations
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Frank L. Bryan |
vi, 72 pages : 24 cm |
OL3829823W |
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The HACCP food safety employee manual
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Tara Paster |
The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping … |
OL5841981W |
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Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professionals
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Sari, Ph.D. Edelstein |
xxi, 533 p. : 24 cm |
OL9502082W |