| 000 | 01552nam a2200493 4500 | ||
|---|---|---|---|
| 999 |
_c20065 _d20064 |
||
| 003 | OSt | ||
| 005 | 20231109162527.0 | ||
| 008 | 230727s2021 ph a b 000 0 eng d | ||
| 020 | _a9786214181940 | ||
| 040 | _cQCPL | ||
| 082 | _a363.7296 | ||
| 100 | 1 |
_aSanchez, Flory Flores _eauthor |
|
| 245 | 1 | 0 |
_aPersons deprived of liberty _b: a guide to food safety and cookery for better food services _c/ Flory Flores-Sanchez |
| 264 | 1 |
_aQuezon City : _bWiseman's Books Trading, _c[2021] |
|
| 300 |
_axii, 212 pages : _billustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references (page 212). | ||
| 505 | 0 | _aThe flow of food | |
| 505 | 0 | _aPurchasing | |
| 505 | 0 | _aReceiving | |
| 505 | 0 | _aStorage | |
| 505 | 0 | _aFood preparation | |
| 505 | 0 | _aCooking | |
| 505 | 0 | _aServing | |
| 505 | 0 | _aHACCP analysis and control | |
| 505 | 0 | _aOccupational health and safety procedures | |
| 505 | 0 | _aCost of poor food safety | |
| 505 | 0 | _aSafety and hygiene practices | |
| 505 | 0 | _aTime and temperature control | |
| 505 | 0 | _aDanger zone | |
| 505 | 0 | _aRecommended safe temperature | |
| 505 | 0 | _aMeasuring temperatures | |
| 505 | 0 | _aUsing thermometers | |
| 505 | 0 | _aPersonal hygiene | |
| 505 | 0 | _aWashing hands | |
| 505 | 0 | _aClothing | |
| 505 | 0 | _aFood handler's health | |
| 650 |
_aFood service _xSafety measures |
||
| 650 |
_aFood handling _xSafety measures |
||
| 942 |
_2ddc _cBOOK |
||
| 690 | _aCookbooks, food & beverages | ||