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Author: National Sanitation Foundation (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 298
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Book Description
Author: National Sanitation Foundation (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 298
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 832
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Book Description
Author:
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 304
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Book Description
Abstract: A comprehensive training manual is designed for sanitarians, sanitary engineers, and administrative personnel responsible for food protection programs in food service operations in industry and government. Topics include: the current status of foodborne disease problems; the fundamentals of microbiology in food processing; protocols for food sampling for analysis; information and guidelines concerning mechanical dishwashing, cleaning and sanitizing operations, the cleaning of multi-use utensils and food equipment surfaces, and the sanitary design, installation, and evaluation of food service equipment; methods for inservice education of food service workers; food surveillance and salvage following disasters; plumbing hazards; insect and rodent control and proper pesticide applications; the measurement and control of product temperature in food service; and the food service manager training and certification program. Standardized procedures for investigating foodborne illness are presented, and a sample food service establishment inspection report is appended. Numerous charts, graphs, and illustrations are included throughout the text.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 276
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Book Description
Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368
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Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 330
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Book Description
Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Food law and legislation
Languages : en
Pages : 746
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Book Description
Appendices provide examples of definitions, standards, specifications, and grades for selected foods; organizational charts of federaL agencies; references to the appropriate sections of Code of Federal Regulations, and additional information. A detailed subject index is included.
Author: National Sanitation Foundation (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 309
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Book Description
Author: Gaspar, Pedro Dinis
Publisher: IGI Global
ISBN: 1466683996
Category : Technology & Engineering
Languages : en
Pages : 1037
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Book Description
In recent years, the sustainability and safety of perishable foods has become a major consumer concern, and refrigeration systems play an important role in the processing, distribution, and storage of such foods. To improve the efficiency of food preservation technologies, it is necessary to explore new technological and scientific advances both in materials and processes. The Handbook of Research on Advances and Applications in Refrigeration Systems and Technologies gathers state-of-the-art research related to thermal performance and energy-efficiency. Covering a diverse array of subjects—from the challenges of surface-area frost-formation on evaporators to the carbon footprint of refrigerant chemicals—this publication provides a broad insight into the optimization of cold-supply chains and serves as an essential reference text for undergraduate students, practicing engineers, researchers, educators, and policymakers.
