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LEADER 02122cam 22005774a 4500

001 ocm55600569;

003 OCoLC;

005 20141212073943.0;

008 040526s2005 njua b 001 0 eng ;

010 a| 2004053114;

020 a| 0131196596;

020 a| 9780131196599;

029 1 a| YDXCPb| 2109094;

029 1 a| NZ1b| 8525045;

029 1 a| AU@b| 000026310229;

029 1 a| IG#b| 9780131196599;

035 a| (Sirsi) o55600569;

035 a| (OCoLC)55600569;

042 a| pcc;

049 a| EREE;

050 00 a| TX911.3.S3b| M38 2005;

070 0 a| TX911.3.S3b| M38 2005;

082 00 a| 363.72/962| 22;

100 1 a| McSwane, David Zachary.=| ^A256177;

245 10 a| Essentials of food safety and sanitation /c| David McSwane, Nancy R. Rue, Richard Linton.;

250 a| 4th ed.;

260 a| Upper Saddle River, NJ :b| Pearson/Prenticeb Hall,c| 2005.;

300 a| xxi, 440 pages :b| illustrations (some color) ;c| 24 cm;

336 a| text2| rdacontent;

337 a| unmediated2| rdamedia;

338 a| volume2| rdacarrier;

504 a| Includes bibliographical references and index.;

650 0 a| Food servicex| Sanitation.=| ^A8597;

650 0 a| Food servicex| Safety measures.=| ^A1037170;

650 0 a| Food handlingx| Safety measures.=| ^A475100;

650 2 a| Food Contaminationx| prevention & control.=| ^A918424;

650 2 a| Food Handling.=| ^A920193;

650 2 a| Food Services.=| ^A919923;

700 1 a| Rue, Nancy R.q| (Nancy Roberts),d| 1933-=| ^A1059926;

700 1 a| Linton, Richard.=| ^A490460;

938 a| Baker and Taylorb| BTCPn| 2004053114;

938 a| YBP Library Servicesb| YANKn| 2109094;

938 a| Baker & Taylorb| BKTYc| 61.80d| 61.80i| 0131196596n| 0006045722s| active;

938 a| Ingramb| INGRn| 9780131196599;

949 a| TX911.3.S3 M38 2005h| joyner48o| Gift jrmd;

994 a| C0b| ERE;

096 a| WA 695b| M175 2005;

596 a| 1;

998 a| 2614627;

999 a| TX911.3.S3 M38 2005w| LCc| 1i| 30372015726588d| 12/10/2011e| 11/23/2011l| JGESm| JOYNERr| Ys| Yt| JGESBKu| 11/10/2011x| BOOKz| JSTACKSo| .STAFF. Gift jrmd;

Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.

Author/creator	McSwane, David Zachary
Other author	Rue, Nancy R. (Nancy Roberts), 1933-
Other author	Linton, Richard.
Format	Book
Edition	4th ed.
Publication Info	Upper Saddle River, NJ : Pearson/Prenticeb Hall, 2005.
Description	xxi, 440 pages : illustrations (some color) ; 24 cm
Subjects	Food service--Sanitation. Food service--Safety measures. Food handling--Safety measures. Food Contamination--prevention & control. Food Handling. Food Services.

Bibliography note	Includes bibliographical references and index.
LCCN	2004053114
ISBN	0131196596
ISBN	9780131196599

Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.

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