Persons deprived of liberty : a guide to food safety and cookery for better food services / Flory Flores-Sanchez
Material type:
TextPublisher: Quezon City : Wiseman's Books Trading, [2021]Description: xii, 212 pages : illustrationsContent type: - text
- unmediated
- volume
- 9786214181940
- 363.7296
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
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Cubao Branch Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 2 | Room use only | 51563QC | |
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Greater Project 4 Branch Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 5 | Room use only | 51566QC | |
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Lagro Branch Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 3 | Room use only | 51564QC | |
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Main Library Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 1 | Room use only | 51562QC | |
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Pasong Tamo Branch Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 6 | Room use only | 51567QC | |
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Project 8 Branch Filipiniana Section | Filipiniana | F 363.7296 Sa211p 2021 (Browse shelf(Opens below)) | c. 4 | Room use only | 51565QC |
Browsing Greater Project 4 Branch shelves, Shelving location: Filipiniana Section, Collection: Filipiniana Close shelf browser (Hides shelf browser)
| F 363.7 G146s 2003 Seven lenses or environmental principles as if adults mattered | F 363.7 M594 2002 Metro Manila : in search of a sustainable future : impact analysis of Metropolitan Policies for Development and Environmental Conservation | F 363.7296 An581f 2010 Food safety and sanitation | F 363.7296 Sa211p 2021 Persons deprived of liberty : a guide to food safety and cookery for better food services | F 363.809599 F632n 2004 Nutrition in the Philippines : the past for its template, red for its color | F 363.91 An581o 2009 Overpopulated Philippines | F 363.91 An581o 2009 Overpopulated Philippines |
Includes bibliographical references (page 212).
The flow of food
Purchasing
Receiving
Storage
Food preparation
Cooking
Serving
HACCP analysis and control
Occupational health and safety procedures
Cost of poor food safety
Safety and hygiene practices
Time and temperature control
Danger zone
Recommended safe temperature
Measuring temperatures
Using thermometers
Personal hygiene
Washing hands
Clothing
Food handler's health
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