Guide notes in food safety and the Hazard Analysis Critical Point (HACCP) : a reference handbook / by Jose S. Hilario, Ulysses C. Catchillar ; Gerry C. Catchillar, coordinator.
Material type: TextMandaluyong City : Books Atbp. Publishing, [2014];2014Description: xi, 92 pages : illustrations 20 cmContent type:- text
- volume
- 9789710412617
- TX 531 .H541 2014
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Filipiniana Reference | Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana Reference | TX 531 .H541 2014 (Browse shelf(Opens below)) | Available | 3AEA2015003496 | ||
Filipiniana Reference | Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana Reference | TX 531 .H541 2014 (Browse shelf(Opens below)) | Available | 3AEA2015003497 | ||
Filipiniana Reference | Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana Reference | TX 531 .H541 2014 (Browse shelf(Opens below)) | Available | 3AEA2015002637 |
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Includes bibliographical references and glossary.
Reference used to orient the students on the principles of foof safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspection related to the professional food service and hospitality industries.
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