Description
Book SynopsisA celebrated classic updated and revised for the 1990s and beyond . . .
Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food.
This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service.
The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitati
Table of Contents
Partial table of contents:
Food Spoilage.
Some Basic Facts on Microorganisms Important in FoodSanitation.
Foodborne Illnesses.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.
Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.
Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.
Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.
Microwave Heating.
Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.
Educating Foodservice Personnel in Food Sanitation.
Appendices.
Index.
