000			01933cam a2200301 a 4500
001			vtls000012581
003			MY-PjKIC
005			20200206152203.0
008			100211s1996 nyua b 001 0 eng d
020			_a9780471596608
035			_a9780471596608
039		9	_a201203231152 _bnorliday _c201002111639 _dVLOAD _y201002111449 _zVLOAD
082	0	4	_a642.50289 _220
090			_a647.950289 LON
100	1		_aLongree, Karla, _d1905-
245	1	0	_aQuantity food sanitation / _cKarla Longree, Gertrude Armbruster.
250			_a5th ed.
260			_aNew York : _bJohn Wiley And Sons, _cc1996.
300			_axii, 468 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
505	0		_a1. 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.
591			_aL00470 _b25/08/08 _cBUS _dNtsc Book Supplies
592			_a13914 _b10/10/08
650		0	_aFood handling.
650		0	_aFood service _xSanitation.
700			_aArmbruster, Gertrude
999			_c16257 _d16257