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| 001 | 0000000017 | ||
| 005 | 20220201125139.0 | ||
| 908 | _a020404s2003\\\\njua\\\\\b\\\\001\0\eng | ||
| 010 | _a 2002279432 | ||
| 020 | _a0130648442 | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 050 |
_aTX911.3.S3 _bM38 2003 |
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| 082 |
_a363.72/96 _221 |
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| 100 | _aMcSwane, David Zachary. | ||
| 245 |
_aEssentials of food safety and sanitation / _cDavid McSwane, Nancy R. Rue, Richard Linton ; production services and development by Learnovation, LLC. |
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| 250 | _aThird edition. | ||
| 260 |
_aUpper Saddle River, New Jersey : _bPrentice Hall, _cc2003. |
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| 300 |
_axxi, 440 pages : _bcolor illustrations ; _c24 cm. |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 |
_aFood service _xSanitation. |
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| 650 |
_aFood service _xSafety measures. |
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| 650 |
_aFood handling _xSafety measures. |
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| 700 |
_aRue, Nancy R _q(Nancy Roberts), _d1933-. |
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| 700 | _aLinton, Richard. | ||
| 908 |
_a160323 _z20160323185113.0 |
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| 942 | _cBK | ||
| 989 | _a20211014123014.0 | ||
| 999 |
_c5575 _d5575 |
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