Hardback (03 Mar 2000)
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A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists sources of food safety information available on the Internet.
| ISBN: | 9780824703318 |
| Publisher: | Taylor and Francis |
| Imprint: | CRC Press |
| Pub date: | 03 Mar 2000 |
| DEWEY: | 363.1926 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 552 |
| Weight: | 861g |
| Height: | 279mm |
| Width: | 216mm |
| Spine width: | 30mm |
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