Applied Foodservice Sanitation: A Certification Coursebook |
Contents
SANITATION AND HEALTH | 1 |
SERVING SANITARY FOOD | 49 |
THE PEOPLE PROBLEM | 105 |
Copyright | |
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accidents bacteria bacterium beef biological hazards botulism cause chapter chemical cleaning agent cleaning and sanitizing Clostridium perfringens cockroaches color contaminated food cooked dangerous detergents disease dishes dishwashing eggs employees equipment Exhibit fire fish floor food contamination food products foodborne illness foodhandlers foodservice establishment foodservice facility foodservice industry foodservice manager foodservice operation foodservice sanitation freezer frozen foods garbage growth handling heat human insects inspection installation keep machine materials meat ment micro-organisms milk molds Norway rat odor organisms outbreaks perfringens pesticides pests poisoning potentially hazardous food poultry practices preparation prevent problem procedures proper protection rats refrigerator require restaurant rinse rodents safety salad salmonella salmonellosis sani sanitary sanitation training self-inspection serving shellfish shelves Shigellosis soil spoilage spores spray staphylococcal storage areas stored supplies tableware tamination teria tion Trichinosis ture U.S. Department unsafe utensils vegetables walls wash workers yeasts