Risk management with HACCP as applied to safety, security and sanitation /
Mylene A. Yeung.
- Manila : Edric Publishing House, c2022.
- 129 pages ; 25 cm.
Includes bibliography.
Chapter 1 : Risk management Chapter 2 : Principles of food safety and sanitation Chapter 3 : Food safety hazards Chapter 4 : Occupational safety hazards in food service operations Chapter 5 : Kitchen safety : precautions and first aid Chapter 6 : Food handler's safety and hygiene Chapter 7 : Workplace hygiene Chapter 8 : Food flow Chapter 9 : Hazard analysis and critical control point Chapter 10 : Food safety plan
In English text.
9786218179073
Food handling. Food--Safety measures. Food--Service--Sanitation.