Quantity Food Sanitation (4 Revised 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.