000			01387cam a2200361 a 4500
008			061114s2006 ilua 001 0 eng
010			_a 2006285666
020			_a1582801827
040			_aDLC _cDLC _dDLC
050	0	0	_aTX911.3.S3 _bS4723 2006
092	0	4	_a363.7296 _bS492 2006 _221
099			_a04 _a363.7296 S492 2006
245	0	0	_aServSafe coursebook.
246	3	0	_aServSafe
250			_a4th ed.
260			_aChicago : _bNational Restaurant Association, Educational Foundation, _cc2006.
300			_a1 v. (various pagings) : _bill. (some col.) ; _c28 cm.
500			_aIncludes examination answer sheet.
500			_aIncludes glossary.
500			_aIncludes index.
505	2		_aUnit 1. The sanitation challenge -- Unit 2. The flow of food through the operation -- Unit 3. Sanitary facilities and pest management -- Unit 4. Sanitation management.
650		0	_aFood handling.
650		0	_aFood service employees _xHealth and hygiene.
650		0	_aFood service management.
650		0	_aFood service _xSanitation.
710	2		_aEducational Foundation (National Restaurant Association)
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/toc/fy0703/2006285666.html
902			_a1
905			_aEman _eRev.
905			_aIbrahim _eCat.
942			_2ddc _cBK
999			_c115745 _d115745