Conceptos esenciales de seguridad e higiene de los alimentos

Conceptos esenciales de seguridad e higiene de los alimentos

Book - 2006 | Spanish
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For undergraduate courses in Food Safety and Sanitation, Food & Beverage Management, and Hotel Operations where students are seeking national Food Manager Certification. A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 3rd Edition is based on the 2001 Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. This book will serve as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety. Also available in English
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2006
Edition: 4a ed
ISBN: 9780130648433
Call Number: SPANISH 363.7296 M249c 2006
Characteristics: xxi, 441 p. : ill. (some col.) ; 24 cm


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