Food Store SanitationChain Store Publishing Corporation, 1994 - 283 pagine |
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Sommario
Introduction to Food Store Sanitation | 1 |
The Comprehensive Food Store Safety Assurance | 13 |
Sanitation and Store Profits | 21 |
Copyright | |
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15 seconds animals areas bacteria bacterium bakery Botulism brown-banded cockroach ceilings checked chemicals chicken cleaned and sanitized cockroach cooked foods cooler cooling Cornell University Critical Control Point cross contamination customers deli department detergent disease display effective eggs equipment and utensils facilities fish floor Food Code food industry food products food safety food safety assurance Food Store Sanitation foodborne illness Foods involved frozen garbage German cockroach grow growth HACCP HACCP plan handling Health house mouse important intestinal tracts listeriosis meat department microorganisms monitoring Norway rat organisms outbreaks packaging personal hygiene personnel pests poisoning potentially hazardous foods preparation problems processing properly refrigerated regulatory agencies reheating retail food store rodents rodents and insects roof rat Salmonella salmonellosis sanitary sanitation program sanitized daily seafood Service shellfish Shigellosis Source spoilage spores storage supermarket surfaces temperature control thawing thermometer tion toxin U.S. Department vegetables walls washing