QUANTITY FOOD SANITATION: Fourth Edition.

A new edition of the book designed as a reference source for professionals as well as a college text for students of dietetics and hotel administration. It covers the entire sequence of steps in the business of serving food to the public, from the purchase of safe food, through the many steps of preparation and holding, to the finished product at serving time. The book presents new information on the microbiology of foods, new techniques in food processing and the advantages and problems created by new food service systems. Each chapter contains new data on well-known and new microorganisms causing foodborne illnesses. There is also a new chapter on microwave cooking. Topics covered include foodborne illnesses, agencies and organizations concerned with protection of food supply, microbiological criteria, microwave heating, time-temperature control and educating food service personnel in food sanitation.

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:

• 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