Quantity Food Sanitation, 5th Edition
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More About This Title Quantity Food Sanitation, 5th Edition
English
A celebrated classic updated and revised for the 1990s and beyond .. .
Consumer safety is the most important concern of any successfulbulk foodservice operation. And no book has done more to safeguardconsumers from foodborne illnesses than Quantity Food Sanitation.First published in 1972, it has schooled generations of dietitians,nutritionists, and professional foodservice operators in techniquesfor the safe preparation, transport, storage, and serving offood.
This fully revised and updated edition includes coverage of thelatest scientific and technological advances in the field. Itfocuses on the microbiological factors of food prepared in quantityand features comprehensive, step-by-step coverage of the entiresequence in the process of serving food to the public--frompurchasing safe food, through the numerous steps involved inpreparation and storage, to final service.
The most complete, up-to-date guide to quantity foodservicesafety, Quantity Food Sanitation, Fifth Edition:
* Features a new chapter on microwave cooking and its effects onmicrobial content in foodservice applications
* Includes thorough scientific documentation regarding the latestfindings on problems and solutions for microbial contamination offood
* Reviews recent developments in storage technology, includingthe sous vide (vacuum bag) and other innovations in products withan extended shelf life
* Incorporates the latest food safety guidelines andprocedures
* Includes the HACCP system for avoiding contamination in foodservice operations
Consumer safety is the most important concern of any successfulbulk foodservice operation. And no book has done more to safeguardconsumers from foodborne illnesses than Quantity Food Sanitation.First published in 1972, it has schooled generations of dietitians,nutritionists, and professional foodservice operators in techniquesfor the safe preparation, transport, storage, and serving offood.
This fully revised and updated edition includes coverage of thelatest scientific and technological advances in the field. Itfocuses on the microbiological factors of food prepared in quantityand features comprehensive, step-by-step coverage of the entiresequence in the process of serving food to the public--frompurchasing safe food, through the numerous steps involved inpreparation and storage, to final service.
The most complete, up-to-date guide to quantity foodservicesafety, Quantity Food Sanitation, Fifth Edition:
* Features a new chapter on microwave cooking and its effects onmicrobial content in foodservice applications
* Includes thorough scientific documentation regarding the latestfindings on problems and solutions for microbial contamination offood
* Reviews recent developments in storage technology, includingthe sous vide (vacuum bag) and other innovations in products withan extended shelf life
* Incorporates the latest food safety guidelines andprocedures
* Includes the HACCP system for avoiding contamination in foodservice operations
English
KARLA LONGREE, PhD, is Professor Emeritus in the Cornell University Division of Nutritional Sciences. She holds a doctorate in bacteriological aspects of quantity food preparation, a subject about which she is a recognized authority. GERTRUDE ARMBRUSTER, PhD, is an associate professor in the Cornell University Division of Nutritional Sciences.
English
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.
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.
