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Principles of Food Sanitation Principles of Food Sanitation

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by Norman G. Marriott
Hardcover 3rd edition (June 1994)
An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Annotation copyright Book News, Inc. Portland, Or.

The Haccp Food Safety Manual The Haccp Food Safety Manual

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by Joan K. Loken
Availability: Usually ships within 24 hours.
Paperback - 352 pages (January 1995)
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.

Quantity Food Sanitation Quantity Food Sanitation

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by Karla Longree, Gertrude Armbruster (Contributor), Karla Langree
Availability: Usually ships within 24 hours.
Paperback - 480 pages 5th edition (January 1996)
Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. Fist published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public - from purchasing safe food, through the numerous steps involved in preparation and storage, to final service.

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