Applied foodservice sanitation : a foundation textbook
著者
書誌事項
Applied foodservice sanitation : a foundation textbook
Wiley in cooperation with the Educational Foundation of the National Restaurant Association, c1992
4th ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This textbook for hospitality and catering courses in food hygiene has been revised and updated to include new developments in equipment, pest control and cleaning. Additional topics discussed include crisis management, toxicity and hazard analysis.
目次
- THE SANITATION CHALLENGE
- Providing Safe Food
- The Microworld
- Contamination and Foodborne Illness
- The Safe Foodhandler
- THE FLOW OF FOOD THROUGH THE OPERATION
- Establishing the Foodservice Safety System
- Purchasing and Receiving Safe Food
- Keeping Food Safe in Storage
- Protecting Food in Preparation and Serving
- CLEAN AND SANITARY FACILITIES AND EQUIPMENT
- Sanitary Facilities and Equipment
- Cleaning and Sanitizing
- Organizing a Cleaning Program
- Integrated Pest Management
- ACCIDENT PREVENTION AND CRISIS MANAGEMENT
- Accident Prevention and Action for Emergencies
- Crisis Management
- SANITATION MANAGEMENT
- Dealing with Sanitation Regulations and Standards
- Employee Sanitation Training
- Appendices
- Glossary
- Index
- The Educational Foundation Course Study Assignments and Answer Sheets.
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