000			01461cam a2200409 a 4500
005			20150623165349.0
008			020710s2008 ilua 001 0 eng d
010			_a 2002284489
020			_a1582800715
020			_a0471237116
040			_aNQA _beng _cNQA _dDLC
042			_alccopycat
050	0	0	_aTX911.3.S3 _bS472 2002
060			_bNS
082	0	0	_a363.7296 _221
084			_a363.7296 _bNS
100	0		_aNational restaurant association.
245	1	0	_aServSafe coursebook. _h[Book]
246	3	0	_aServSafe.
250			_a4 ed.
260			_aChicago, Ill. : _bNational Restaurant Association, Educational Foundation, _c2008.
300			_a1 v. (various pagings) : _bill. (some col.) ; _c28 cm.
500			_aIncludes examination answer sheet.
500			_a"Includes 2001 FDA food code updates!"
500			_aIncludes index.
500			_aIncludes glossary.
505	2		_aUnit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Clean and sanitary facilities and equipment -- Unit 4. Sanitation management.
650		0	_aFood service _xSanitation.
650		0	_aFood service employees _xHealth and hygiene.
650		0	_aFood handling.
650		0	_aFood service management.
710	2		_aEducational Foundation (National Restaurant Association)
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley023/2002284489.html
001			0000078602
003			0000
942			_cBK
999			_c21355 _d21355