000			01330cam a2200277 a 4500
999			_c3591 _d3591
001			16136757
003			ZET-ke
005			20190905112926.0
008			100315s2008 ilua 001 0 eng
010			_a 2010286028
020			_a9781582803197
040			_aDLC _cZTE-Ke _dDLC
050	0	0	_aTX911.3.S3 _bS4723 2014
245	0	0	_aServSafe coursebook.
246	3	0	_aServSafe
250			_a6th ed.
260			_aChicago, IL : _bNational Restaurant Association, Educational Foundation, _cc2014.
300			_a (various pagings) : _bill. (some col.) ; _c28 cm.
500			_aIncludes index.
505			_aKeeping food safe -- Understanding the microworld -- Contamination, food allergens and foodborne illness -- The safe food handler -- The floe of food : An introduction -- The flow of food : Purchasing and receiving -- The flow of food : Storage -- The flow of food : Preparation -- The flow of food : Service -- Food safety management systems -- Safe facilities and equipment -- Cleaning and sanitizing -- Integrated pest management -- Food safety regulations and standards -- Staff food safety training.
650		0	_aFood service _xSanitation.
650		0	_aFood service employees _xHealth and hygiene.
650		0	_aFood handling.
650		0	_aFood service management.
942			_2lcc _cBK _kTX911.3.S3 _mS4723 2014