Quantity food sanitation

著者

書誌事項

Quantity food sanitation

Karla Longrée, Gertrude Armbruster

（A Wiley-Interscience publication）

Wiley, c1987

4th ed

大学図書館所蔵 件 / 全5件

この図書・雑誌をさがす

注記

Includes bibliographies and index

内容説明・目次

内容説明

A new edition of the book designed as a reference source for professionals as well as a college text for students of dietetics and hotel administration. It covers the entire sequence of steps in the business of serving food to the public, from the purchase of safe food, through the many steps of preparation and holding, to the finished product at serving time. The book presents new information on the microbiology of foods, new techniques in food processing and the advantages and problems created by new food service systems. Each chapter contains new data on well-known and new microorganisms causing foodborne illnesses. There is also a new chapter on microwave cooking. Topics covered include foodborne illnesses, agencies and organizations concerned with protection of food supply, microbiological criteria, microwave heating, time-temperature control and educating food service personnel in food sanitation.

目次

  • Food Spoilage
  • Some Basic Facts on Microorganisms Important in Food Sanitation
  • Foodborne Illnesses
  • Agents Involved in Foodborne Illnesses
  • Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environmnt
  • Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply
  • Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items
  • Contamination of Ingredients and Menu Items in the Food Service Establishment
  • Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Area of Preparation, Service and Storage
  • Multiplication of Bacterial Contaminants in Ingredients and Menu Items
  • Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items
  • Microwave Heating
  • Time-temperature Control: Preventing Multiplication and Achieving Death of Contaminents in Ingredients and Menu Items
  • Microbiological Considerations in Connection with Some Specific Categories of Foodservice Systems
  • Educating Foodservice Personnel in Food Sanitation
  • Appendixes
  • Subject Index.

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