by
Educational Foundation (National Restaurant Association)
Call Number
363.7296 SER
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley023/2002284482.html
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4.0711
by
Educational Foundation (National Restaurant Association)
Call Number
363.7296 SER
Publication Date
2006
Format:
Books
Relevance:
3.9470
View Other Search Results
Call Number
DVD 641.5 PAN
Publication Date
2005 2000
Summary
The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served.
Format:
Video disc
Relevance:
3.4320
by
Longrée, Karla, 1905-
Call Number
647.950289 LON
Publication Date
1987
Format:
Books
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2.8105
by
Longrée, Karla, 1905-
Call Number
647.950289 LON
Publication Date
1996
Format:
Books
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2.7967
by
Frank, Joseph F., author.
Call Number
664 23
Publication Date
1997
Summary
This book describes of effectiveness of sanitation with quaternary ammonium compound or chlorine on stainless steel and other domestic food-preparation surfaces.
Format:
Electronic Resources
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2.6249
by
Husain Nik Rosmawati Nik.
Call Number
363.192
Publication Date
2021
Format:
Electronic Resources
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1.9732
by
Vocam Video Training Productions.
Call Number
TR DVD 363.1926 FOO
Publication Date
2007
Summary
This DVD assists in training staff to prepare and serve food in a safe and hygenic manner. Topics covered include food contamination and spoilage, temperature control for food, food processing, food disposal, health of food handlers and cleaning and sanitising.
Format:
Other
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1.9337
by
Barrett, Neil.
Call Number
TR DVD 664.028 DYI
Publication Date
1998
Summary
This condensed version of the original 1997 program introduces us to the different forms of bacteria which cause food poisoning.
Format:
Other
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1.8749
by
Watson, David R.
Call Number
642.5 WAT
Publication Date
1992
Format:
Books
Relevance:
1.5283
by
Cerexhe, Peter.
Call Number
363.192
Publication Date
2000
Summary
Risky Foods, Safer Choices confirms what many people may have suspected - the incidence of food poisoning is on the rise. Triggering such public suspicions has been an ongoing procession of horror incidents involving such foods as salami, oysters, pork rolls, fruit salad and even orange juice that have resulted in the serious illness and even death of consumers. Risky Foods, Safer Choices helps consumers avoid the possibly tragic consequences of food poisoning. Its focus is on relatively short-term health effects of good food selection rather than longer-term health effects.
Format:
Electronic Resources
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1.4752
by
Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management.
Call Number
664.90021894 AGR
Publication Date
1997
Format:
Books
Relevance:
1.3801
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