NATIONAL INSTITUTE FOR THE FOODSERVICE INDUSTRY - Applied Foodservice Sanitation
William C Brown Co, NY, 1978, 2nd Ed. Hardbound. A textbook from the National Institute for the Foodservice Industry in collaboration with the National Sanitation Foundation. It is most important that the foodservice manager and employee understand the basic facts of food sanitation and how to prevent food-borne illness. Protection of the health of the consumer is the greatest challenge. Through understanding and implementing the principles of food protection, the industry and the regulatory agency together can meet the challenge. Contents includes: Sanitation & Health; Serving Sanitary Food; The Safe Food-handler & Employee Sanitation Training; The Sanitary Food Environment, Equipment; and Managing a Safe Foodservice. Illustrated. LCCN 81-68719. 257 Pgs. Description text copyright 2008. Acceptable. Edge wear, some text underlined. No DJ. 8vo..
EUR 6.50 [Appr.: US$ 9.74 | £UK 6 | JP¥ 860] Booknumber: 19094
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