Quantity Food Sanitation

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 foodservicesafety, 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, includingthe sous vide (vacuum bag) and other innovations in products withan extended shelf life
* Incorporates the latest food safety guidelines andprocedures
* Includes the HACCP system for avoiding contamination in foodservice operations

Author: Karla Longrée, Gertrude Armbruster
Publisher: Wiley
Published: 02/08/1996
Pages: 480
Binding Type: Hardcover
Weight: 1.74lbs
Size: 9.33h x 6.30w x 1.12d
ISBN: 9780471596608

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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