Quantity Food Sanitation

Federal Agencies Although a number of U.S. Government departments are involved in regulating the food supply , two stand out as being much concerned with the sanitary aspects of food protection : the U. S. Department of Health ...

Quantity Food Sanitation

Quantity Food Sanitation

Food spoilage; Some basic facts on microorganisms important in food sanitation; Foodborne illnesses; Agents involved in foodborne illnesses; Poisonous plants and animals; Agents for which food serves as simple vehicle of transmission; Foodborne illnesses; Pathogens multiplying profusely in foods and capable of causing outbreaks of acute gastroenteritis; Reservoirs of microorganisms causing foodborne gastroenteric outbreaks: man, animals, environment; Reservoirs of microorganisms causing foodborne gastroenteric outbreaks: food supply; Food supply of animal origin; Reservoirs of microorganisms causing foodborne gastroenteric outbreaks: food supply; Foods of plant origin; Precooked frozen foods; Control: procurement of sound food supply and appropriate storage of purchased items; Agencies and organizations concerned with protection of food supply in the usa; Microbiological standards; The role of the dietitian, food service manager, or other buyer; Contamination of ingredients and menu items in the food service establishment; Primary sources of contaminants; Secondary sources of contaminants; Control: principles pertaining to, and measures directed at, preventing contamination of cooked ingredients and menu items in the areas of preparation, service, and storage; Control of primary sources of contaminants; Control of secondary sources of contaminants; Multiplication of bacterial contaminants in ingredients and menu items; Effect of composition, moisture, physical structure, and pH of foods; Multiplication of bacterial contaminants in ingredients and menu items; Time-temperature control: principles relating to, and measures directed at, preventing multiplication of contaminants in ingredients and menu items; Educating food service personnel in food sanitation.

More Books:

Quantity Food Sanitation
Language: en
Pages: 397
Authors: Karla Longrée
Categories: Food handling
Type: BOOK - Published: 1967 - Publisher:

Food spoilage; Some basic facts on microorganisms important in food sanitation; Foodborne illnesses; Agents involved in foodborne illnesses; Poisonous plants and animals; Agents for which food serves as simple vehicle of transmission; Foodborne illnesses; Pathogens multiplying profusely in foods and capable of causing outbreaks of acute gastroenteritis; Reservoirs of microorganisms
Quantity Food Sanitation
Language: en
Pages: 422
Authors: Karla Longrée
Categories: Food contamination
Type: BOOK - Published: 1972 - Publisher: John Wiley & Sons

Books about Quantity Food Sanitation
Principles of Food Sanitation
Language: en
Pages: 413
Authors: Norman G. Marriott, Robert B. Gravani
Categories: Technology & Engineering
Type: BOOK - Published: 2006-08-04 - Publisher: Springer Science & Business Media

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles
Food Safety
Language: en
Pages: 678
Authors: Norman G. Marriott, Robert B. Gravani
Categories: Food additives
Type: BOOK - Published: 1979 - Publisher:

Books about Food Safety
Essentials of Food Sanitation
Language: en
Pages: 344
Authors: Norman G. Marriott
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text