Serve safe <subTitle>course book</subTitle> </titleInfo> <typeOfResource>text</typeOfResource> <originInfo> <place> <placeTerm type="code" authority="marccountry">xx</placeTerm> </place> <place> <placeTerm type="text">Chicago, Illinois</placeTerm> </place> <publisher>National Restaurant Association</publisher> <dateIssued>2006</dateIssued> <dateIssued encoding="marc">9999</dateIssued> <edition>4th Edition</edition> <issuance>monographic</issuance> </originInfo> <language> <languageTerm authority="iso639-2b" type="code">und</languageTerm> </language> <physicalDescription> <form authority="marcform">print</form> <extent>1 volume (various paging) :</extent> <extent>colored illustrations ;</extent> <extent>28 cm.</extent> </physicalDescription> <note>Includes index.</note> <subject> <topic>Food handling</topic> </subject> <subject> <topic>Food service -- Sanitaion</topic> </subject> <subject> <topic/> <topic>Food service employees -- Health and hygiene</topic> </subject> <classification authority="lcc">MAIN TX 911.3 </classification> <classification authority="lcc"> .S3S47 2006</classification> <identifier type="isbn">0-471-77569-X</identifier> <recordInfo> <recordCreationDate encoding="marc">180523</recordCreationDate> </recordInfo> </mods>