| Quantity Food Sanitation Revised Edition Contributor(s): Langree, Karla (Author), Longree, Karla (Author), Longrie, Karla (Author) |
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ISBN: 0471596604 ISBN-13: 9780471596608 Publisher: John Wiley & Sons, Inc. OUR PRICE: $353.43 Product Type: Hardcover Published: February 1996 Annotation: 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 Food Sanitation. Fist published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public - from purchasing safe food, through the numerous steps involved in preparation and storage, to final service. |
| Additional Information |
| BISAC Categories: - Business & Economics | Management - General - Business & Economics | Industries - Hospitality, Travel & Tourism - Cooking | Methods - Quantity |
| Dewey: 647.950 |
| LCCN: 95036504 |
| Physical Information: 1.12" H x 6.3" W x 9.33" (1.74 lbs) 480 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: A celebrated classic updated and revised for the 1990s and beyond .. . Consumer safety is the most important concern of any successfulbulk foodservice operation. And no book has done more to safeguardconsumers from foodborne illnesses than Quantity Food Sanitation.First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniquesfor the safe preparation, transport, storage, and serving offood. This fully revised and updated edition includes coverage of thelatest scientific and technological advances in the field. Itfocuses on the microbiological factors of food prepared in quantityand features comprehensive, step-by-step coverage of the entiresequence in the process of serving food to the public--frompurchasing safe food, through the numerous steps involved inpreparation and storage, to final service. The most complete, up-to-date guide to quantity foodservicesafety, Quantity Food Sanitation, Fifth Edition: * Features a new chapter on microwave cooking and its effects onmicrobial content in foodservice applications * Includes thorough scientific documentation regarding the latestfindings on problems and solutions for microbial contamination offood * Reviews recent developments in storage technology, includingthe sous vide (vacuum bag) and other innovations in products withan extended shelf life * Incorporates the latest food safety guidelines andprocedures * Includes the HACCP system for avoiding contamination in foodservice operations |