TY  - BOOK
AU  - Yeung, Mylene A., author.
TI  - Risk management with HACCP as applied to safety, security and sanitation
SN  - 9786218179073
AV  - F TX 911.3.S3 Y48 2022
PY  - 2022///
CY  - Manila
PB  - Edric Publishing House
KW  - Food handling
KW  - Food
KW  - Safety measures
KW  - Sanitation
KW  - Service
N1  - 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; For BSHRM
ER  -