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OCoLC |
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20240623213015.0 |
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m o d |
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150623s2014 flua ob 000 0 eng d |
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|a UMI
|b eng
|e rda
|e pn
|c UMI
|d EBLCP
|d YDXCP
|d CRCPR
|d OCLCF
|d DEBSZ
|d OCL
|d U3W
|d YDX
|d TYFRS
|d OCLCQ
|d UKAHL
|d NLW
|d OCLCQ
|d OCLCO
|d OCLCQ
|d SFB
|d OCLCO
|d OCLCL
|d SXB
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| 019 |
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|a 875096136
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|a 9781482223538
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|a 1482223538
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| 020 |
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|z 9781926895703
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|a (OCoLC)911396022
|z (OCoLC)875096136
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| 037 |
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|a CL0500000608
|b Safari Books Online
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| 050 |
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4 |
|a TX531
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| 049 |
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|a HCDD
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| 245 |
0 |
0 |
|a Food safety :
|b researching the hazard in hazardous foods /
|c edited by Barbara Almanza and Richard Ghiselli.
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| 246 |
3 |
0 |
|a Researching the hazard in hazardous foods
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| 264 |
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1 |
|a Boca Raton, FL :
|b CRC Press ;
|a Oakville, ON :
|b Apple Academic Press,
|c [2014]
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| 264 |
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4 |
|c ©2014
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| 300 |
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|a 1 online resource (xvi, 476 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Advances in hospitality and tourism book series
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| 588 |
0 |
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|a Print version record.
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| 504 |
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|a Includes bibliographical references.
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| 505 |
0 |
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|a Front Cover; Dedication; Contents; About the Editors; List of Contributors; Preface; List of Abbreviations; Part 1: Background Information; Chapter 1: Importance of Food Safety in Restaurants; Chapter 2: History of Food Safety and Food Safety Regulation in the United States; Chapter 3: Microorganisms in Foods: A Historical Perspective; Chapter 4: What Happens During Food Establishment Inspections in the United States; Chapter 5: Legislative Process, Regulatory Trends, and Associations; Part 2: Operational Issues; Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks.
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| 505 |
8 |
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|a Chapter 7: HandwashingChapter 8: Training and Certification: In Researching the Hazard in Hazardous Foods; Chapter 9: Differences in the Food Safety Perceptions of Consumers, Employees, and Regulatory Officials; Chapter 10: What Restaurants Should Do During Power or Water Emergencies; Chapter 11: Front of the House Sanitation and Consumers' Perceptions of Sanitation; Chapter 12: Social Media and Food Safety Risk Communication; Part 3: Food Safety and Cleanliness in Special Environments; Chapter 13: Food Safety in Temporary Foodservice Establishments.
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| 505 |
8 |
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|a Chapter 14: Hotel Guest Room Cleaning: A Systematic ApproachChapter 15: Food Safety in Schools; Chapter 16: Food Safety at Fairs and Festivals; Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges; Part 4: Global Issues; Chapter 18: Dealing with Disasters; Chapter 19: Food Defense Concepts; Chapter 20: Global Issues; Chapter 21: Travel Health Concerns; Glossary.
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| 520 |
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|a The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include:Importance of food safet.
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| 650 |
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0 |
|a Food
|x Safety measures.
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| 650 |
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0 |
|a Food adulteration and inspection.
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| 650 |
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0 |
|a Restaurants
|x Sanitation.
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| 650 |
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0 |
|a Food
|x Microbiology.
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| 650 |
|
7 |
|a BUSINESS & ECONOMICS
|x Infrastructure.
|2 bisacsh
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| 650 |
|
7 |
|a SOCIAL SCIENCE
|x General.
|2 bisacsh
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| 650 |
|
7 |
|a Food adulteration and inspection
|2 fast
|
| 650 |
|
7 |
|a Food
|x Microbiology
|2 fast
|
| 650 |
|
7 |
|a Food
|x Safety measures
|2 fast
|
| 650 |
|
7 |
|a Restaurants
|x Sanitation
|2 fast
|
| 700 |
1 |
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|a Almanza, Barbara A.,
|e editor.
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| 700 |
1 |
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|a Ghiselli, Richard,
|e editor.
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| 758 |
|
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|i has work:
|a Food safety (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCH9kqQwrH6XDmrw4VYWX7d
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|t Food safety.
|d Oakville, Ontario ; Waretown, New Jersey : Apple Academic Press, [2014]
|z 9781926895703
|w (DLC) 2014930948
|w (OCoLC)875630763
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| 830 |
|
0 |
|a Advances in hospitality and tourism book series.
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=1407771
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
|
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|a 92
|b HCD
|