Quantity Food Sanitation, 5th Edition

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9780471596608: Quantity Food Sanitation, 5th Edition
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A celebrated classic updated and revised for the 1990s and beyond .. .

Consumer safety is the most important concern of any successfulbulk foodservice operation. And no book has done more to safeguardconsumers from foodborne illnesses than Quantity Food Sanitation.First published in 1972, it has schooled generations of dietitians,nutritionists, and professional foodservice operators in techniquesfor the safe preparation, transport, storage, and serving offood.

This fully revised and updated edition includes coverage of thelatest scientific and technological advances in the field. Itfocuses on the microbiological factors of food prepared in quantityand features comprehensive, step-by-step coverage of the entiresequence in the process of serving food to the public--frompurchasing safe food, through the numerous steps involved inpreparation 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 onmicrobial content in foodservice applications
* Includes thorough scientific documentation regarding the latestfindings on problems and solutions for microbial contamination offood
* Reviews recent developments in storage technology, including thesous vide (vacuum bag) and other innovations in products with anextended shelf life
* Incorporates the latest food safety guidelines and procedures
* Includes the HACCP system for avoiding contamination in foodservice operations

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About the Author:

KARLA 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.

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Karla Longrée (author), Gertrude Armbruster (author)
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Book Description John Wiley and Sons Ltd, United States, 1996. Hardback. Condition: New. 5th Revised edition. Language: English . Brand New Book. A 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: aeo Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications aeo Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food aeo Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life aeo Incorporates the latest food safety guidelines and procedures aeo Includes the HACCP system for avoiding contamination in food service operations. Seller Inventory # AAH9780471596608

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Karla Longree, Gertrude Armbruster
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Book Description John Wiley and Sons Ltd, United States, 1996. Hardback. Condition: New. 5th Revised edition. Language: English . Brand New Book. A 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: aeo Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications aeo Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food aeo Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life aeo Incorporates the latest food safety guidelines and procedures aeo Includes the HACCP system for avoiding contamination in food service operations. Seller Inventory # AAH9780471596608

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Book Description John Wiley & Sons Inc, 1996. Hardcover. Condition: Brand New. 5th sub edition. 468 pages. 9.75x6.50x1.00 inches. In Stock. Seller Inventory # __0471596604

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Book Description John Wiley and Sons Ltd, United States, 1996. Hardback. Condition: New. 5th Revised edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. A 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: aeo Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications aeo Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food aeo Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life aeo Incorporates the latest food safety guidelines and procedures aeo Includes the HACCP system for avoiding contamination in food service operations. Seller Inventory # LIE9780471596608

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