Quantity Food Sanitation

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Fülszöveg

other Wiley-lnterscience books for your library
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The only single-source, complete guide to the labyrinth of government agencies, laws, and specifications in this field. Includes information collated from thousands of government sources—paraphrased, analyzed, and organized for easy use and comprehension. The Second Edition provides new information on imports and exports, postal service and medical fraud, investigation of foodborne and waterborne illnesses, occupational hazards associated with food processing and related establishments, and trade associations. 1986 (0471-84846-8) 1,386 pp.
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Covers every aspect of nutrition in healthy humans and in animals, making it applicable to a range of programs, including medicine, athletics, and veterinary Supplies new information on metabolites in humans and animals. Gives a detailed discussion of proteins, amino acids, vitamins, inorganic elements, and the essential fatty acids, along with specific calorie, protein, and amino acid requirements for children, adults, and animals.
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Contamination is a constant concern in quantity food handling. Foodborne illness can strike In a variety of ways during any of the disparate stages of storage, handling, preparation, or serving. To ensure safety, food handlers must be apprised of the latest Information concerning these dangers, their causes, and their remedies.
That makes Quantity Food Sanitation, 4th Edition essential reading. It gives complete coverage of the field: the important reservoirs of the various microorganisms and pathogens causing foodborne illnesses; conditions leading to contamination of ingredients and menu items while being prepared, stored, and served; conditions favoring multiplication of contaminating microorganisms in food; and appropriate measures of control.
This updated edition features an entirely new chapter on microwave cooking, with a discussion of basic properties of microwaves, use of microwaves for thawing and heating, and the effect of microwaves on microbial life in food service applications. A special section has been added to discuss basic research on the effect of microwave cooking on Trichenella spiralis contamination. Throughout, all chapters have been carefully reviewed, statistical data updated, new concepts and findings added, and new literature discussed.
Quantity Food Sanitation, 4th Edition also presents detailed information on:
• microbiological considerations In connection with the specific categories of conventional, commissary, ready-prepared, and assembly-serve food service systems
• methods for educating food service personnel in food sanitation
(continued from front flap)
• the time-temperature relationship and the control of microbial multiplication when freezing, defrosting, chilling, hot-holding, cooking and transporting prepared menu Items
• an Introduction to the basic facts on microorganisms and microbiological terminology
The 4th Edition of Quantity Food Sanitation continues and furthers the coverage that has made the previous editions so successtul. Food handlers, dietitians, and students will find It Indispensable as a reference, guide, or text.
About the authors
Karia Longrée Is Professor Emeritus In the Division of Nutritional Sciences of the New York State College of Human Ecology, Cornell University. She received her PhD from Cornell University Professor Longrée has led various food research projects at the College of Human Ecology, centered chiefly around studying the bacteriological aspects of food prepared In quantity She Is the author of numer-ous scientific journal articles presenting data on her research in quantity foods, and the coauthor of Sanitary Techniques In Food Services, 2nd Ed (1982).
Gertrude Armbruster is Associate Professor in the Division of Nutritional Sciences at the State College of Human Ecology, Cornell University Her research Interests are focused on foods. Her recent work deals with microwave applications including the effects on microbial organisms in food. She received her PhD In food science from Washington State University in 1965.

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