Quantity food sanitation
Author(s)
Bibliographic Information
Quantity food sanitation
（A Wiley-Interscience publication）
Wiley, c1987
4th ed
Available at / 5 libraries
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Note
Includes bibliographies and index
Description and Table of Contents
Description
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.
Table of Contents
- 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.
by "Nielsen BookData"
