000			01211nam a2200301Ia 4500
001			275642
005			20160527194912.0
008			041210s2004 ilua 001 0 eng
010			_a 2004275996
020			_a1582801118
040			_aDLC _cDLC
050	0	0	_aTX911.3.S3 _bS4723 2004
092	0		_a363.7296 _bS491 2004
245	0	0	_aServSafe coursebook.
246	3	0	_aServSafe
250			_a3rd. ed.
260			_aChicago, Ill. _bNational Restaurant Association, Educational Foundation _cc2004.
300			_a1 v. (various pagings) _bill. (some col.) _c28 cm.
500			_aIncludes examination answer sheet.
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.
500			_aIncludes bibliographical references and index.
500			_aIncludes glossary.
650		0	_aFood service _xSanitation. _2Local _997692
650		0	_aFood service management _2Local _997694
650		0	_aFood handling _2Local _997677
650		0	_aFood service employees _xHealth and hygiene. _2Local _997693
710	2		_aEducational Foundation National Restaurant Association _2Local _990518
999			_c197771 _d197771