Risk management as applied to safety, security and sanitation in food service / Merceditas E. Dela Cruz, Elpedia Marte-Lago [and] John Paul G. Buenavantura
Material type:
TextPublication details: Manila : Mindshapers Co., Inc., c2025.Description: vi, 220 pages : illustrations ; 23 cmISBN: - 9786214063963
- CIR 658.155 D3716 2025
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 658.155 D3716 2025 (Browse shelf(Opens below)) | c.1 | Available | TC-017931 | ||
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 658.155 D3716 2025 (Browse shelf(Opens below)) | c.2 | Available | TC-017932 | ||
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 658.155 D3716 2025 (Browse shelf(Opens below)) | c.3 | Available | TC-017933 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 658.155 D3716 2025 (Browse shelf(Opens below)) | c.4 | Available | TC-017934 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 658.155 D3716 2025 (Browse shelf(Opens below)) | c.5 | Available | TC-017935 |
Includes bibliographical references.
Chapter 1. Personal hygiene - Chapter 2. Risk management options: how to identify, evaluate, assess and select - Chapter 3. Risk ranking and prioritization of food safety issues - Chapter 4. Food safety a top priority - Chapter 5. The laws relating to food sanitation - Chapter 6. Understanding microorganisms -- Chapter 7. Food additives - Chapter 8. Foodborne illness - Chapter 9. Safe food handler - Chapter 10. Safety and accident prevention in the kitchen - Chapter 11. Sanitary facilities & pest management - Chapter 12. Preventing foodborne illness during the eight steps of food service process - Chapter 13. Principles of HACCP system (hazard analysis critical control point) - Chapter 14. Food safety - Chapter 15. Workplace sanitation.
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