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HACCP & Sanitation in Restaurants and Food Service Operations
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Table of Contents

Hazards to Food Safety; Factors Affecting Food-Borne Illness; Food Safety Regulations; Following the Flow of Food - Purchasing, Receiving and Storage; Following the Flow of food - Preparing, Holding, Serving and Reheating; HACCP; Facility Plan; Glossary; Appendix; Index.

About the Author

Douglas R Brown is a best-selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as providing consulting services. He is the author of several books and numerous articles on food service management.

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