H.A.C.C.P. manual for training school food service personnel | HACCP manual for training school food service personnel | Hazard analysis critical control point
1997
This material is designed to be used as a training tool to teach good food handling practices to new food service workers. May also be used in the kitchen as a recipe to be followed through the preparation of a food product. It follows the typical step-by-step procedure used currently to create a finished product. In addition, provides a history for each food item and allows health department staff to view a detailed record of how the food was prepared, cooked, cooled, reheated and served.
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书目信息
出版者
The District
页码
71 pages : illustrations ; 28 cm
其它主题
School children; Etc; Cafeterias; School lunchrooms; Macomb county
语言
英语
格式
print, unmediated, volume
注释
presented by the Macomb Intermediate School District and the Macomb County Health Department.
类型
Handbook/manual; Text; Manual; Monograph; Monograph; Book; Report
团体作者
Macomb Intermediate School District.
Macomb County (Mich.). Health Department.
2024-02-27
2025-07-20
MODS