It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Usually ships within 24 hours. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
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. All Rights Reserved.