Quantity Food Sanitation
-15%
portes grátis
Quantity Food Sanitation
Longree, Karla; Armbruster, Gertrude
John Wiley & Sons Inc
03/1996
480
Dura
Inglês
9780471596608
15 a 20 dias
874
Descrição não disponível.
Partial table of contents:
Food Spoilage.
Some Basic Facts on Microorganisms Important in FoodSanitation.
Foodborne Illnesses.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.
Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.
Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.
Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.
Microwave Heating.
Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.
Educating Foodservice Personnel in Food Sanitation.
Appendices.
Index.
Food Spoilage.
Some Basic Facts on Microorganisms Important in FoodSanitation.
Foodborne Illnesses.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.
Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.
Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.
Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.
Microwave Heating.
Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.
Educating Foodservice Personnel in Food Sanitation.
Appendices.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
beyond; celebrated classic; successful; safety; foodservice operation; consumer; important; bulk; concern; sanitation; quantity; book; consumers; illnesses; foodborne; food; generations; dietitians; safe; foodservice; professional; techniques
Partial table of contents:
Food Spoilage.
Some Basic Facts on Microorganisms Important in FoodSanitation.
Foodborne Illnesses.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.
Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.
Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.
Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.
Microwave Heating.
Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.
Educating Foodservice Personnel in Food Sanitation.
Appendices.
Index.
Food Spoilage.
Some Basic Facts on Microorganisms Important in FoodSanitation.
Foodborne Illnesses.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment.
Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply.
Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items.
Contamination of Ingredients and Menu Items in the FoodserviceEstablishment.
Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items.
Microwave Heating.
Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems.
Educating Foodservice Personnel in Food Sanitation.
Appendices.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
