Longree, Karla,  1905- <br/><br/>
Quantity food sanitation / 
Karla Longree, Gertrude Armbruster. 
 - 5th ed. 
 - New York :  John Wiley And Sons,  c1996. 
 - xii, 468 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780471596608 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food handling.<br/>Food service--Sanitation.
<br/><br/><label>Dewey Class. No.: </label>642.50289