| 000 | 05551nam a22015497a 4500 | ||
|---|---|---|---|
| 999 |
_c3115 _d3115 |
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| 003 | OSt | ||
| 005 | 20231113131202.0 | ||
| 008 | 160407b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9789715849593 | ||
| 040 |
_cQCPL _erda |
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| 082 | _a363.7296 | ||
| 100 | _aAng, Mary Jean C. | ||
| 245 |
_aFood safety and sanitation _c/ Mary Jean C. Ang and Hannah A. Balanon |
||
| 264 | 1 |
_aQuezon City : _bC & E Publications, _c[2010] |
|
| 300 |
_axiv, 195 pages : _billustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references | ||
| 505 | _aUnit I: Food safety and sanitation - the basics | ||
| 505 | _aOccupational safety hazards | ||
| 505 | _aOccupational safety hazards in the food service industry | ||
| 505 | _aCommon work - related injuries in the food service industry | ||
| 505 | _aReasons for occupational safety and health standards | ||
| 505 | _aSelf - check activity 1 | ||
| 505 | _aPersonal Habits of Food Service worker | ||
| 505 | _aEmployee health and personal hygiene | ||
| 505 | _aHealth attrire | ||
| 505 | _aPersonal habits of food workers | ||
| 505 | _aSteps in proper hand washing | ||
| 505 | _aCuts and abrasions | ||
| 505 | _aEmployee illnesses | ||
| 505 | _aEducation and training | ||
| 505 | _aManagement and supervisory responsibilities of a food manager | ||
| 505 | _aSelf-check activity 2 | ||
| 505 | _aUnit II: FoodBorne Illnesses | ||
| 505 | _aAn Overview of potential hazards in food service operations | ||
| 505 | _aSources of food safety hazards | ||
| 505 | _aGeneral categories of contamination | ||
| 505 | _aPotentially hazardous foods (PHF) | ||
| 505 | _aSymptoms of foodborne illnesses | ||
| 505 | _aRisk factors of foodborne illnesses | ||
| 505 | _aTreatment for foodborne illnesses | ||
| 505 | _aSocio-economic effects of foodborne illness | ||
| 505 | _aPoints to remember regarding potential hazards in food service operations | ||
| 505 | _aSelf- check activity 3 | ||
| 505 | _aBiological Hazards | ||
| 505 | _aClassification of foodborne illnesses | ||
| 505 | _aTypes of microorganism | ||
| 505 | _aMicrobial forms | ||
| 505 | _aBacterial, viral, and parasitic foodborne hazard | ||
| 505 | _aFooodborne illnesses caused by bacteria | ||
| 505 | _aFooodborne illnesses caused by viruses | ||
| 505 | _aFooodborne illnesses caused by parasites | ||
| 505 | _aFooodborne illnesses caused by fungi | ||
| 505 | _aEdible mushrooms | ||
| 505 | _aPoisonous mushrooms | ||
| 505 | _aFoodborne illnesses caused by prions | ||
| 505 | _aHow to control microbial growth | ||
| 505 | _aPrevention of foodborne illnesses | ||
| 505 | _aSelf-check activity | ||
| 505 | _aChemical Hazard | ||
| 505 | _aNaturally occurring chemical | ||
| 505 | _aAdded chemicals | ||
| 505 | _aPoisonous substances | ||
| 505 | _aToxic plant material | ||
| 505 | _aFood Additives | ||
| 505 | _aAdverse food reactions | ||
| 505 | _aChemical detection and monitoring | ||
| 505 | _aPhysical Hazard | ||
| 505 | _aMain type of physical hazard in food | ||
| 505 | _aChoking and preventive measures | ||
| 505 | _aPrevention of common physical hazard | ||
| 505 | _aSelf-Check activity 6 | ||
| 505 | _aUnit III: Food Flow | ||
| 505 | _aThe Food Product flow | ||
| 505 | _aPurchasing | ||
| 505 | _aReceiving | ||
| 505 | _aStoring | ||
| 505 | _aThawing | ||
| 505 | _aPreparing | ||
| 505 | _aFood thermometers | ||
| 505 | _aCooking | ||
| 505 | _aHolding | ||
| 505 | _aServing | ||
| 505 | _aCooling | ||
| 505 | _aReheating | ||
| 505 | _aTransportation of foods | ||
| 505 | _aSelf-Check activity 7 | ||
| 505 | _aUnit IV: Hazard analysis and critical control point | ||
| 505 | _aHACCP: A food protection system | ||
| 505 | _aHACCP Highlights | ||
| 505 | _aBenefits of an HACCP- based food safety management | ||
| 505 | _aPrerequisite programs | ||
| 505 | _aEducation and training | ||
| 505 | _aDeveloping an HACCP Plan | ||
| 505 | _aThe seven principle in an HACCP | ||
| 505 | _aSelf-check activity 8 | ||
| 505 | _aUnit V: Cleaning and Sanitizing Operations | ||
| 505 | _aCleaning and Sanitation | ||
| 505 | _aCleaning and sanitizing program | ||
| 505 | _aFundamental cleaning procedures | ||
| 505 | _aRemoval of food particles | ||
| 505 | _aProperties of food soils | ||
| 505 | _aClassification of soils | ||
| 505 | _aQuantity of soil | ||
| 505 | _aApplication of cleaning agents | ||
| 505 | _aFactors influencing cleaning | ||
| 505 | _aMethods of cleaning | ||
| 505 | _aCleaning compound composition | ||
| 505 | _aRinsing | ||
| 505 | _aWater Quality | ||
| 505 | _aSanitizing principles | ||
| 505 | _aManual and mechanical ware washing | ||
| 505 | _aPest control | ||
| 505 | _aSelf-check activity 9 | ||
| 505 | _aUnit VI: The Laws and Agencies Relating To Food Safety And Sanitation | ||
| 505 | _aThe Laws and agencies relating to food safety and sanitation | ||
| 505 | _aInternational laws | ||
| 505 | _aOccupational safety and health act | ||
| 505 | _aEmployees" right-to-know act | ||
| 505 | _aSanitation code of the philppines | ||
| 505 | _aRegulatory agency | ||
| 505 | _aSelf-Check Activity 10 | ||
| 650 |
_aFood service _xSanitation |
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| 650 |
_aFood service _xSafety measures |
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| 650 |
_aFood handling _xSafety measures |
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| 655 | _2lcgft | ||
| 700 | _aBalanon, Hannah A. | ||
| 942 |
_2ddc _cBOOK |
||
| 690 | _aHealth, fitness & dieting | ||