{"product_id":"quantity-food-sanitation-9780471596608","title":"Quantity Food Sanitation","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eA celebrated classic updated and revised for the 1990s and beyond . . .  \u003cp\u003eConsumer 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eThe most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitati\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePartial table of contents:\u003cbr\u003e \u003cbr\u003e Food Spoilage.\u003cbr\u003e \u003cbr\u003e Some Basic Facts on Microorganisms Important in FoodSanitation.\u003cbr\u003e \u003cbr\u003e Foodborne Illnesses.\u003cbr\u003e \u003cbr\u003e Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.\u003cbr\u003e \u003cbr\u003e Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.\u003cbr\u003e \u003cbr\u003e Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.\u003cbr\u003e \u003cbr\u003e Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.\u003cbr\u003e \u003cbr\u003e Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.\u003cbr\u003e \u003cbr\u003e Microwave Heating.\u003cbr\u003e \u003cbr\u003e Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.\u003cbr\u003e \u003cbr\u003e Educating Foodservice Personnel in Food Sanitation.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":49903677571415,"sku":"9780471596608","price":295.46,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471596608.jpg?v=1738182619","url":"https:\/\/bookcurl.com\/products\/quantity-food-sanitation-9780471596608","provider":"Book Curl","version":"1.0","type":"link"}