000			01413cam a2200397 a 4500
001			12849344
003			MiTN
005			20250109085921.0
008			020710t20172017ilua 001 0 eng d
020			_a9781582803340
040			_aNQA _cNQA _dDLC _dMiTN _dUtOrBLW
042			_alccopycat
050	0	0	_aTX911.3.S3 _bS472 2017
245	0	0	_aServSafe coursebook.
246	3	0	_aServSafe
250			_aSeventh edition.
264		1	_aChicago, Ill. : _bNational Restaurant Association, Educational Foundation, _c[2017]
264		4	_c©2017
300			_a1 volume (various pagings) : _billustrations (some color) ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
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 index.
500			_aIncludes glossary.
596			_a1
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)
948			_au621054
949			_aTX911.3.S3 S472 2017 _wLC _c1 _hEY8RZ _i33039001407914
903			_a34491
999			_c34491 _d34491