Learn how to maintain hygiene, prevent food poisoning, recognize points in the food-flow where hazards can be prevented, reduced or totally eliminated; and develop a food safety system, by applying the principles of Hazard Analysis and Critical Control Points. Also included are popular, easy-on-the-budget recipes, that have been Maya Kitchen-tested, for their flavor and shelf life. Each chapter is provided with a pre-test and post-test section for self-rating of the user.
Bookprint SRP: P495
Newsprint SRP: P250