000			01167nam a2200361Ia 4500
005			20260803094010.0
008			251212s2008 xx 000 0 und d
245	1		_aServsafe coursebook.
110			_aNational Restaurant Association Educational Foundation
260			_a[S.l.] : _b[s.n], _c2008.
250			_a5th
300			_aiv.[vp]:col.: _bill
300			_c28 cm.
500			_aIncludes glossary
020			_a978-1-58280-227-5
650			_aFood handling
650			_aFood service _xSanitation
650			_aFood service employees _xHealth and hygiene
650			_aFood service management
050			_a363.7296 Se69
943			_b0 _c0 _d0 _e1 _f0 _g0 _h0 _i0 _j0
944			_b1 _c1 _d0
953			_pHED0590
546			_aEnglish
953			_cCollLib
505			_aUnit 1. The food safety challenge -- Unit 2. The flow of food through the operation -- Unit 3. Sanitary facilities and pest management -- Unit 4. Food safety regulations and employee training.
591			_a0
336			_aText
337			_aUnmediated
338			_aVolume
942			_2lcc _cBK _arizal _b2015-04-07 23:18:07 _drizal _e2015-04-07 23:18:07
998			_a578
999			_c566 _d566