Class Bibliography

and

Suggested Readings

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Provides information of the major sources of information for this class.

1. Handbook for Safe Food Service Management, 2d ed., National Assessment Institute, 1998, Prentice-Hall, Inc., Upper Saddle River, New Jersey. (Text)

2. HACCP Reference Book. 1993, The Educational Foundation, Chicago, Illinois. (Text)

3. Bryan, FL. Hazard Analysis Critical Control Point Evaluations. WHO, Geneva, Switzerland, 1992: pg 2.

4. Corlett DA, Stier RF. Risk assessment within the HACCP system. Food Control. 2:71- 72.

5. Pierson MD, Corlett DA. HACCP: Principles and Applications. Chapman and Hall, New York, 1992.

6. Rose, R. Food Safety & Sanitation, Handout for Class 12/96, Reno, Nevada

7. AP. Japanese city to test school staff for bacteria, Reno Gazette-Journal, Monday, July 29, 1996; 3A.

8. Johnson, B. Sick workers linked to Reno Hilton virus, Reno Gazette-Journal, Friday, July 28, 1996; 1A&7A.

9. Namiotka, J. Infestation threatens restaurant, Reno Gazette-Journal, April 15, 1996

10. Update text on Sanitation

11. E.C.D. Todd, "Economic Loss Resulting from Microbial Contamination of Food,"

Proceedings of the Second National Conference for Food Protection, U.S. Food and Drug

Administration, Washington, D.C., 1984, pp. 151-166.

12. Land O'Lakes Recipe Collections, Healthy Eating with Pasta, Beans, and Grains, Cy DeCosse Inc., Hopkins, MN, 1994, Page 8.

13. Land O'Lakes Recipe Collections, Healthy Eating with Pasta, Beans, and Grains, Cy DeCosse Inc., Hopkins, MN, 1994, Page 61.

14. Salvato, JA. Environmental Engineering and Sanitation, 4^th Ed. John Wiley & Sons,

New York, 1992, pp. 898.

15. HACCP Reference Book. 1993, The Educational Foundation, Chicago, Illinois, pp. 5.

16. Showers, Beverly. 1987 Staff Development Handbook Columbia South Carolina: South Carolina Department of Education.

17. Tompkins, Neville C. A Manager's Guide to OSHA, Crisp Publications, Inc. Menlo Parks, 1993

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