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Quantity food sanitation.

Author(s) : LONGREE K., ARMBRUSTER G.

Type of monograph: Book

Summary

Revised, updated edition on the microbiological aspects of food prepared in quantity with thorough scientific documentation on the problems and solutions for microbial contamination of quantity food. It covers new research and developments, including sous vide (vacuum bag) and other recent developments in extended-shelf-life products.E xtract from the table of contents: reservoirs of microorganisms causing foodborne gastroenteric outbreaks: people, animals, environment, food supply; procurement of sound food supply and appropriate storage of purchased items; contamination of ingredients and menu items in the foodservice establishment; preventing contamination of cooked ingredients and menu items in the areas of preparation, service, and storage; time-temperature control: preventing multiplication and achieving death of contaminants in ingredients and menu items (frozen foods, chilling cooked food, handling and holding foods at hazardous temperatures); educating foodservice personnel in food sanitation.

Details

  • Original title: Quantity food sanitation.
  • Record ID : 1998-3273
  • Languages: English
  • Publication: John Wiley & Sons - United states/United states
  • Publication date: 1996
  • ISBN: 0471596604
  • Source: Source: ed. 5; 468 p. (16 x 23.5); fig.; tabl.; index; append.; GBP 55.00.
  • Document available for consultation in the library of the IIR headquarters only.

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