Quantity food sanitation. 4th ed.
1987
Longree Karla | Armbruster Gertrude
Federal, state, and local agencies and organizations concerned with protection of the food supply, and the role of the dietitian and foodservice manager in ensuring food safety is examined. Recommendations are outlined for preventing the contamination of ingredients and menu items during food preparation, service, and storage; and for controlling the multiplication and survival of bacterial contaminants in these foods. Educational resources available to food service personnel in the area of food sanitation are identified. The techniques and principles of quantity food sanitation are overviewed in this reference text for professionals and students in dietetics and hotel administration. The basic mechanics of food spoilage, and characteristics of microorganisms (size, shape, classification, motility, reproduction) important in food sanitation are described. Various types of foodborne illness are described, includeing those: 1) carried by poisonous plants and animals, 2) in which food serves as a vehicle of transmission, 3) caused by rapidly multiplying pathogens, and resulting in outbreaks of acute gastroenteritis. Potential reservoirs for microorganisms causing foodborne gastroenteritis are discussed, including people, animals, environment, animal foods (meat, poultry fish, eggs, dairy products) and plant foods (fruits and vegetables, grains and flours, spices, nuts).
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