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Title:Food Safety Basics: A Reference Guide for Foodservice Operators
Producer:NDSU. Agriculture and University Extension
Description:Formulated as a reference for foodservice operators. It covers the importance of preventing foodborne illness, causes that make food unsafe with guidelines for a foodservice operation, safe production and service techniques, how to hold/display foods between preparation/serving, personal hygeine, hand washing, cleaning, storage/handling instructions, a food safety checklist, and ten rules for handling food safety.
Topic:Hand Washing
Preparation and Handling
Food Storage
Audience:Food Service Workers
Format/Pub. Year:Handbooks and Manuals (2007)
Contact Information:
 NDSU. Agriculture and University Extension
North Dakota State University Agriculture and University Extension
Morrill Hall, P.O. Box 5562
Fargo, ND  58105-5562
Telephone:701-231-7187
Email:julie.garden-robinson@ndsu.edu
Cost:Free
How To Order:Available through NAL's InterLibrary Loan Program. Request Library Materials
NAL Call Number:TX537 .G37 1997
Avail. Online:http://www.ag.ndsu.edu/pubs/yf/foods/fn572.pdf

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Last Modified: May 24, 2012