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Summary: "Risk Management as Applied to Safety, Security, and Sanitation aims to support the Commission on Higher Education’s Memorandum Order No. 62, Series of 2017, on Policies, Standard, and Guidelines (PSGs) for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM), with the end view of ...
Online resources: Click here to view the table of contents. Contents: Introduction to food borne illness -- Physical and chemical hazards carried by the food -- Biological hazards carried by the food -- HACCP -- Food quality -- Lay out & facilities -- Environmental hygiene -- Bibliography.
It aims to prepare the future professionals to value the underlying mandates and policies in food and occupational safety and enable to plan and develop safety and health program within the hospitality and travel industries workplace settings.
Subject (s): Risk Management. LOC classification: HD 61 R53. Summary: Unit I. Risk assessment within the framework of risk identification, risk analysis, and risk evaluation. Unit II. Risk assessment as applied to safety and security. Unit III. Risk assessment as applied to food sanitation and safety.
658.421P56 2019 Entrepreneurships fundamentals / 658.421P56 2019 Entrepreneurships fundamentals / 658 L869 2003 Management : theory and practice / 658.155 086 2019 RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION 658.155 086 2019 RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
TX 911.3.R57 .R357 2020 Risk management as applied to safety, security, and sanitation / TX 911.3.S3 .Al86 2010 Food safety, sanitation and hygiene / TX 911.3.S3 .An41 2010 Food safety and sanitation /
Studying Risk Management as Applied to Safety, Security, and Sanitation at STI College? On Studocu you will find 55 lecture notes, mandatory assignments, practical,
Unit I. Risk assessment within the framework of risk identification, risk analysis, and risk evaluation. Unit II. Risk assessment as applied to safety and security.
Risk management with HACCP as applied to safety, security and sanitation / Mylene A. Yeung. By: Yeung, Mylene A., author Material type: Text Publisher: Manila : Edric Publishing House, c2022 Description: 129 pages ; 25 cm ISBN: 9786218179073 Subject(s): Food handling | Food -- Safety measures | Food -- Sanitation.
TABLE OF CONTENTS Chapter Topic Page 1 INTRODUCTION TO FOOD BORNE ILLNESS 1 2 PHYSICAL AND CHEMICAL HAZARDS CARRIED 7 BY THE FOOD 11 Exercise 1 case 1 13 Exercise 2 14 3 BIOLOGICAL HAZARDS CARRIED BY THE FOOD 15 Exercise 3 Case 2 27 Exercise 4 28 4 HACCP 29 Exercise 5 case 3 39 Exercise 6 40 s FOOD QUALITY 41 Exercise 7 Case 4 47 Exercise 8 48 6 LAY OUT & FACILITIES 49
