The microbiological safety of food in healthcare settings
By: edited by Barbara M. Lund, Paul R. Hunter.
Contributors: Lund, Barbara M.; Hunter, Paul R.
Publisher: Blackwell Pub.
Published: 2008
Place of publication: Oxford, UK; Ames, Iowa, USA
Language: eng
ISBN-13: 9781405122207
Subjects: Health facilities -- Food service -- Safety measures; Health facilities -- Food service -- Quality control; Foodborne diseases -- Prevention; Food -- Microbiology; Food Microbiology; Food Poisoning -- prevention & control; Health Facilities -- organization & administration; Safety Management -- methods
Notes: Includes bibliographical references and index.
Table of contents: title: Properties of microorganisms that cause foodborne disease / Barbara M. Lund; title: The surveillance of foodborne disease and its application in healthcare settings / John M. Cowden and Jacqui Reilly; title: The occurrence of foodborne disease in healthcare settings / Sarah J. O'Brien; title: Vulnerable groups of the population and their susceptibility to foodborne diseases / David W.K. Acheson and Lisa Lubin; title: Provision of food in healthcare settings / Dinah Barrie; title: Provision of water in healthcare settings / Paul R. Hunter; title: Practical implementation of safety systems for provision of food in healthcare settings / Jon-Mikel Woody.