Food service -- Sanitation, Food service -- Safety measures, Food handling 

In food establishments or food service operations, microbial contamination is usually caused by faulty handling, storing, preparing/cooking and serving of food and beverages. Fortunately. food borne illnesses are preventable by knowing and practicing fundamental scientific principles in controlling bacterial and biological hazards.Two other categories of grave concern in assuring consumers/customers safe food and water supply are chemical and physical hazards, some of which could threaten life in a shorter time than the effects of biological hazards. How to avoid and control all these hazards, especially when food is prepared in quantity, is the focus of this book which also presents the following:

Guidelines based on sanitation laws and existing ordinances

New knowledge and technology to ensure food and water safety

Problems on managing food, food handlers. equipment, facilities and suggested solutions.

Environmental factors such as clean safe air, proper waste disposal. pest control. and other health-promoting factors, in addition to food and water safety. 

Ill. ; 26 cm
Includes appendices and index