The safe food book: your kitchen guide
U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1984 - Food handling - 32 pages
Abstract: A guide to food safety explains safe methods of food preservation, storage, and preparation. A brief historical perspective is given. an explanation of food spoilage is provided. The 4 major food poisons, which are staphylococcus aureus (Staph), salmonella, Perfringens, and botulism, with particular emphasis on contaminated canned foods are all described. Suggestions are given on ways to keep kitchens and food safe. Advice on heating, refrigeration, and freezing is provided. Methods of ensuring the safety of microwave cooked foods are listed. Foods that require special care, such as ground meats and poultry are identified. Care of canned goods, how to protect foods when the freezer or refrigerator fails, and reporting food related illnesses are discussed. An index is included along with information on where to get more information. (kbc).
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Historically H Was Harder
A Safe Kitchen
Special Care for Special Foods
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acid adding mayonnaise anaerobic become normal cells beef bird boiling botulinum bacteria botulinum toxin botulism casseroles cause of food Celsius Chicken clean cold storage chart commercial complete cooking contain cooked food COOKED MEATS cool debone diarrhea dishes dressing dry ice dry place eating Egg-Rich Foods food poisoning bacteria Freezer Fails freezer items frozen food fully cooked Garden Bulletin Number goose whole gravy grow Ham slices handling heat Home & Garden Hotdogs and Lunch Keep Food Hot keeping food safe kitchen leftovers liquid lunch meats marinade mayonnaise to food meat and poultry meat or poultry meat thermometer microwave oven multiply rapidly perfringens perishable foods plastic wrap pork potato salad poultry products produce toxin read the label refriger refrigerator reheat Roasts room temperature salad sauce sauerkraut serving smell staph and salmonella starchy store hamburger suspect food taste thaw meat to2 Ham ture Turkey U.S. Dept utensils vacuum-sealed package wash