Safe food handling : a training guide for managers of food service establishments

Title	Safe food handling : a training guide for managers of food service establishments
Author	Michael Jacob
Imprint	Geneva : World Health Organization, 1989
Edition	1st ed
Connect to	https://www.who.int/foodsafety/publications/safe-food-handing/en/
Descript	vi, 142 pages : illustrations ; 24 cm

CONTENT

Introduction -- Part I: Causes of food contamination -- Bacteria -- Other food contaminants -- Incidents of foodborne illness -- Sources and transmission of food contaminants -- Part II: Prevention of food contamination -- Structure and layout of the food premises -- Equipment -- Maintaining a clean environment -- Personnel -- Part III: Safe food handling -- Refrigeration -- Cooking -- Food preservation -- Self-regulation and quality control -- Summary -- Part IV: Training -- Planning and implementing a training programme

Food contamination -- Prevention and control Food Handling -- Methods Food services -- Standards

LOCATION	CALL#	STATUS
Medicine Library : Stack	WA701 J15s 1989	CHECK SHELVES

Chulalinet's Book Delivery Request