Quantity Food Sanitation

Release on 1967 | by Karla Longrée

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
  • Author: Karla Longrée
  • Publisher:
  • ISBN: UOM:39015000804735
  • Category: Food handling
  • Page: 397
  • View: 772

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.

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Quantity Food Sanitation
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Quantity Food Sanitation

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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
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