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Safe handling of foods / edited by Jeffrey M. Farber, Ewen C.D. Todd.

Contributor(s): Material type: TextTextSeries: Food science and technology (Marcel Dekker, Inc.) ; 98.Publisher: New York : Marcel Dekker, [2000]Copyright date: ©2000Description: x, 552 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0824703316
  • 9780824703318
Subject(s): DDC classification:
  • 363.1926
LOC classification:
  • TX537. S34 2000
Contents:
Safe handling of raw meat and poultry products -- Safe handling of dairy and egg products -- Safe handling of fruits and vegetables -- Safe handling of seafood -- Safe handling of foods for high risk individuals -- Safe food handling in airline catering -- Food safety in catering establishments -- Safe preparation of foods at the foodservice and retail level - restaurants, take-out food, churches, clubs, vending machines, universities, colleges, food stores, and delicatessens -- Food safety in institutions - health care institutions, schools, and correctional facilities -- Food safety in the home -- Canned food safety -- Safe handling of ethnic foods -- Food safety information and advice in developing countries -- Food safety information for those in recreational activities or hazardous occupations or situations -- Food safety information and advice for travellers -- The microbiological safety of bottled waters -- The use of the Internet for food safety information and education.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 363.1926 SAF (Browse shelf(Opens below)) 1 Available A249808B

Includes bibliographical references and index.

Safe handling of raw meat and poultry products -- Safe handling of dairy and egg products -- Safe handling of fruits and vegetables -- Safe handling of seafood -- Safe handling of foods for high risk individuals -- Safe food handling in airline catering -- Food safety in catering establishments -- Safe preparation of foods at the foodservice and retail level - restaurants, take-out food, churches, clubs, vending machines, universities, colleges, food stores, and delicatessens -- Food safety in institutions - health care institutions, schools, and correctional facilities -- Food safety in the home -- Canned food safety -- Safe handling of ethnic foods -- Food safety information and advice in developing countries -- Food safety information for those in recreational activities or hazardous occupations or situations -- Food safety information and advice for travellers -- The microbiological safety of bottled waters -- The use of the Internet for food safety information and education.

Machine converted from AACR2 source record.

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