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OverviewA celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public—from purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life Incorporates the latest food safety guidelines and procedures Includes the HACCP system for avoiding contamination in food service operations Full Product DetailsAuthor: Karla Longrée (New York State College of Human Ecology, Cornell University, Ithaca, NY) , Gertrude Armbruster (New York State College of Human Ecology, Cornell University, Ithaca, NY) , Gertrude Armbruster (both of Cornell University, USA)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: 5th edition Dimensions: Width: 16.00cm , Height: 2.70cm , Length: 23.20cm Weight: 0.758kg ISBN: 9780471596608ISBN 10: 0471596604 Pages: 480 Publication Date: 11 March 1996 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationKARLA LONGREE, PhD, is Professor Emeritus in the Cornell University Division of Nutritional Sciences. She holds a doctorate in bacteriological aspects of quantity food preparation, a subject about which she is a recognized authority. GERTRUDE ARMBRUSTER, PhD, is an associate professor in the Cornell University Division of Nutritional Sciences. Tab Content 6Author Website:Countries AvailableAll regions |
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