FOOD SANITATION

• Main Author: Guthrie, Rufus K (Author)
• Format: Book
• Language: English
• Published: New York, N.Y. Van Nostrand Reinhold 1988
• Edition: 3rd ed
• Subjects: Food handling
• Online Access: Click Here to View Status and Holdings.
• Item Description: "An AVI book."
• Physical Description: vi, 330 pages illustrations 24 cm
• Bibliography: Includes bibliographies and index.
• ISBN: 0442205449

practical, informative median level book on food samitation highly recom mended as a general reference in the Bald"-Food Technology on the second Edition As the number of meste consumed away from home increases throughout the world proper sanitation at all stages of food production, preparation, and service fecer increasingly important. Bacteria, infectious disease, and animal ict and chemical contamination are just some of the obstacles countered in maintaining sanitary foodservice conditions Written for foodservice managers and employers concerned about the practice of good sanitation, the new Third Edition of Food Bondations provides a balanced over view of the principles and practions of effective food sanitation and of some of the specific dangerous health consequences of inadequate sanitary care. Rute K Guthrie, an experienced public health espert and microbiologist, explaine each essential for proper food sanitation, both in the restaurant and at home to an to mad format that avoids confusing scientific and technical term, the bok doscribe microorganisms that cause foodtere disease and food spelage and offers effective measures to prevent their occamence Roaders will ad portant dermation food additive-mich as MSG and sulfiton that may cause problems in spations as well an vital peports on chemical contaminants in Spiels Hete, too, is new and updated information This new edition corporates important changes in the losdervice industry, includ Andone and amendments to federal, state, and local health code standarde drinking water regulations, and now developments in the atmaks of