Quantity food sanitation / Karla Longree, Gertrude Armbruster.
Material type:
TextPublication details: New York : John Wiley And Sons, c1996.Edition: 5th edDescription: xii, 468 p. : ill. ; 24 cmISBN: - 9780471596608
- 642.50289 20
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds |
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Open Collection
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FIRST CITY UNIVERSITY COLLEGE | FIRST CITY UNIVERSITY COLLEGE | Open Collection | FCUC Library | 647.950289 LON (Browse shelf(Opens below)) | Available | 00020333 |
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| 647.95 FOS The theory of catering / | 647.95 FOS The theory of catering / | 647.950151 JON Culinary calculations : | 647.950289 LON Quantity food sanitation / | 647.95068 COU 2002 Food and beverage management / | 647.95068 COU 2023 Food and Beverage Management: For the Hospitality, Tourism and Event Industries. | 647.95068 DRU 2022 Foodservice operations and management : concepts and applications / |
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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