|
|
Sold Out
Book Categories |
| Preface | ||
| 1 | Food Spoilage | 1 |
| 2 | Some Basic Facts on Microorganisms Important in Food Sanitation | 6 |
| 3 | Foodborne Illnesses | 28 |
| 4 | Foodborne Illnesses | 57 |
| 5 | Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environment | 117 |
| 6 | Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply | 136 |
| 7 | Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items | 195 |
| 8 | Contamination of Ingredients and Menu Items in the Foodservice Establishment | 226 |
| 9 | Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service, and Storage | 239 |
| 10 | Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items | 273 |
| 11 | Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items | 297 |
| 12 | Microwave Heating | 348 |
| 13 | Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items | 355 |
| 14 | Microbiological Considerations in Connection with Some Specific Categories of Foodservice Systems | 397 |
| 15 | Educating Foodservice Personnel in Food Sanitation | 432 |
| Appendix A: Manager, Training and Certification Programs in Food Protection, Regions | 451 | |
| Appendix B: Temperature Conversion Table | 454 | |
| Index | 457 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Walter Barclay
reviewed Quantity Food Sanitation on July 19, 2018 Quantity Food Sanitation
A must read for anyone touching food to be prepared and served - literally. This book serves as an informational need-to-know for anyone consuming food, even if you prepared it at home! It is my hope that someone at your local restaurant, be it quick serve, take-out, casual, and/or fine dining has picked up this book and taken the certification accompanied - seriously. It gives you a heads up on the IMPORTANCE of those numbers you see on the wall and/or window when visiting your favorite spot. In summary, even if you just thumb through this book, you soon appreciate the mandatory writing on the wall/window while dining out. It helps you understand from temperatures, food borne illness to sneeze guards and beyond, why it is a must to take into consideration those inspection numbers given...90-100...or letters A, B, C... to considerations in preparing foods and consumption before it becomes the "Porcelain Bubbly Gut" or worse.
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
Quantity Food Sanitation
X
This Item is in Your Inventory
Quantity Food Sanitation
X
You must be logged in to review the productsX
X
X
Add Quantity Food Sanitation, A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity , Quantity Food Sanitation to the inventory that you are selling on WonderClubX
X
Add Quantity Food Sanitation, A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity , Quantity Food Sanitation to your collection on WonderClub |
