Guide to safe food service.
Subtitle: A manual for use in organizing and conducting classes for food establishments and employees
By: by John Andrews and Frances T. Champion.
Contributors: Champion, Frances O. Thomas.; United States. Public Health Service.
Edition: Tentative ed. February 1946.
Publisher: U.S. Govt. print. off.
Published: 1946
Place of publication: Washington
Language: eng
Number of pages: 56
Subjects: Food adulteration and inspection.; Restaurants.
Notes: At head of title: Federal security agency. U.S. Public health service. Washington, D.C.