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TitleSafe food handling : a training guide for managers of food service establishments
Author Michael Jacob
ImprintGeneva : World Health Organization, 1989
Edition 1st ed
Connect tohttps://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

LOCATIONCALL#STATUS
Medicine Library : StackWA701 J15s 1989CHECK SHELVES

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