Abstract
Food is a source for microorganisms that cause food spoilage and illness. Increased handling of food is responsible for a more complicated and critical challenge of protecting food from contamination. To improve sanitation in foodservice establishments, the facility...
Cite
CITATION STYLE
APA
Foodservice Sanitation. (2006). In Principles of Food Sanitation (pp. 371–391). Kluwer Academic Publishers. https://doi.org/10.1007/0-387-25085-9_21
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