Quantity Food Sanitation

Food Spoilage; Some Basic Facts on Microorganisms Important in Food Sanitation; Foodborne Illnesses; Agents Involved in Foodborne Illnesses; Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environmnt; Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply; Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items; Contamination of Ingredients and Menu Items in the Food Service Establishment; Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Area of Preparation, Service and Storage; Multiplication of Bacterial Contaminants in Ingredients and Menu Items; Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items; Microwave Heating; Time-temperature Control: Preventing Multiplication and Achieving Death of Contaminents in Ingredients and Menu Items; Microbiological Considerations in Connection with Some Specific Categories of Foodservice Systems; Educating Foodservice Personnel in Food Sanitation; Appendixes; Subject Index.