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Quantity food sanitation / Karla Longree, Gertrude Armbruster.

By: Contributor(s): Material type: TextTextPublication details: New York : John Wiley And Sons, c1996.Edition: 5th edDescription: xii, 468 p. : ill. ; 24 cmISBN:
  • 9780471596608
Subject(s): DDC classification:
  • 642.50289 20
Contents:
1. Food Spoilage -- 2. Some Basic Facts on Microorganisms Important in Food Sanitation -- 3. Foodborne Illnesses -- 4. Foodborne Illnesses -- 5. Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environment -- 6. Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply -- 7. Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items -- 8. Contamination of Ingredients and Menu Items in the Foodservice Establishment -- 9. Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service, and Storage -- 10. Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items -- 11. Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items -- 12. Microwave Heating -- 13. Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items.
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode Item holds
Open Collection Open Collection FIRST CITY UNIVERSITY COLLEGE FIRST CITY UNIVERSITY COLLEGE Open Collection FCUC Library 647.950289 LON (Browse shelf(Opens below)) Available 00020333
Total holds: 0

Includes bibliographical references and index.

1. Food Spoilage -- 2. Some Basic Facts on Microorganisms Important in Food Sanitation -- 3. Foodborne Illnesses -- 4. Foodborne Illnesses -- 5. Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environment -- 6. Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply -- 7. Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items -- 8. Contamination of Ingredients and Menu Items in the Foodservice Establishment -- 9. Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service, and Storage -- 10. Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items -- 11. Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items -- 12. Microwave Heating -- 13. Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items.

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