http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Food hazards -- 2. Foodborne illnesses -- 3. Preparation and service of safe food -- 4. Cleaning and sanitation -- 5. Safety -- 6. Facilities and equipment -- 7. Trash removal -- 8. Pest control -- 9. Inspections -- App. 1. Hazard analysis critical control points flowchart -- App. 2. Sanitation walk-through -- App. 3. Maximum recommended storage times (refrigerator/freezer) -- App. 4. Maximum recommended storage times (storeroom)
prepared by Jane M Hemminger ; approved by the Iowa Dietetic Association ; reviewed for publication by Bonnie Moeller ... [et al.]
Includes bibliographical references (p. 95-96)