Hygiène dans l'industrie alimentaire à grande échelle.

Quantity food sanitation.

Type de monographie : Ouvrage

Résumé

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.

Détails

Titre original : Quantity food sanitation.
Identifiant de la fiche : 1998-3273
Langues : Anglais
Édition : John Wiley & Sons - États-unis/États-unis
Date d'édition : 1996
ISBN : 0471596604
Source : Source : ed. 5; 468 p. (16 x 23.5); fig.; tabl.; index; append.; GBP 55.00.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation