| Record ID | ia:servsafeessentia00educ |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/servsafeessentia00educ/servsafeessentia00educ_marc.xml |
| Download MARC binary | https://www.archive.org/download/servsafeessentia00educ/servsafeessentia00educ_meta.mrc |
LEADER: 01643cam 2200349Ka 4500
001 ocm43309840
003 OCoLC
005 20100928194906.0
008 000119s1999 ilu 000 0 eng d
040 $aRFB$cRFB$dHKP$dYDXCP
019 $a49564122
020 $a1582800162
020 $a9781582800165
020 $a0471204412
020 $a9780471204411
035 $a(OCoLC)43309840$z(OCoLC)49564122
050 4 $aTX537$b.S47 1999
082 04 $a363.7296
245 00 $aServSafe essentials.
260 $aChicago, IL :$bNational Restaurant Association Educational Foundation,$cc1999.
300 $a[291] p.
505 0 $aFood safety's impact on the operation: Providing safe food; Microworld; Contamination, food allergies, and foodborne illness; Safe foodhandler -- Flow of food through the operation: Purchasing and receiving safe food; Keeping food safe in storage; Protecting food in preparation; Protecting food in serving; Principles of a HACCP system -- Managing your operation: Sanitary facilities and equipment; Sanitation regulations.
520 $a[This book is] designed ... to enhance your ability to learn and retain the food-safety knowledge that is essential to keep your establishment safe. -Features of the ServSafe Essentials.
650 0 $aFood service$xSanitation.
650 0 $aFood service employees$xHealth and hygiene.
650 0 $aFood handling.
650 0 $aFood service management.
710 2 $aEducational Foundation (National Restaurant Association)
938 $aYBP Library Services$bYANK$n1817817
029 1 $aYDXCP$b1817817
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 34 OTHER HOLDINGS