TY  - BOOK
AU  - Jacob,Michael
ED  - World Health Organization
TI  - Safe food handling : : a training guide for managers in food service establishments / 
SN  - 9241542454
U1  - 100 SD:363.192 
PY  - 1989///
CY  - Geneva
PB  - World Health Organization
KW  - Food Contamination
KW  - Prevention and control
KW  - Food Handling
KW  - methods
KW  - Food Services
KW  - standards
KW  - Nutrition and Food Safety
N1  - Preface -- How to use this guide -- Chapter 1 Introduction -- Part I Cause of Food Contamination : Chapter 2. Bacteria -- chapter 3. Other food contaminants -- Chapter 4. Incidents of food-borne illness -- Chapter 5. Sources and transmission of food contaminants -- Bibliography : Part II Prevention of Food contamination : Chapter 6. Structure and layout of the food premises -- Chapter 7. Equipment -- Chapter 8. Maintaining a clean environment -- Chapter 9. Personnel -- Bibliography : Part III Safe Food Handling -- Chapter 10. Refrigeration -- Chapter 11. Cooking -- Chapter 12. Food preservation -- Chapter 13. Self-regulation and quality control -- Chapter 14. Summary -- Bibliography : Part IV training : Chapter 15. Planning and implementing a training programme -- Bibliography -- Index
N2  - A point-by-point guide to measures within the food service industry that can be used to prevent food contamination and protect consumers from foodborne disease. Addressed to managers and supervisors in hotels, restaurants and other catering establishments, the book responds to scientific knowledge indicating that most outbreaks of foodborne disease can be traced to well-defined errors in food preparation and storage. With this view in mind, the book concentrates on facts and advice that can be used to teach food handlers both the principles and the specifics of good hygienic practice. The book features 15 chapters presented in four main parts. Chapters in the first part explain foodborne disease and describe the different ways in which food can become contaminated. Each of the main bacterial foodborne diseases is introduced in terms of its causative agent, susceptible foods, conditions favouring contamination, and clinical features of illness. Though emphasis is placed on bacterial contamination, the role of viruses, chemicals, parasites, and natural food contaminants is also explained. Readers are also given a list of the eight main sources and routes of food contamination and a series of 20 case studies tracing recent outbreaks of food-borne disease to specific faults in food handling. Chapters in the second part offer advice on the best layout of food premises, the location and cleaning of equipment, recommended detergents and disinfectants, cleaning schedules, measures for pest control, and personal hygiene for food handlers. Chapters in the third part spell out the dos and donts of safe food handling, moving from proper refrigeration, freezing, and thawing to hazards associated with different methods of cooking and reheating. Also included are a discussion of the extent to which different food processing and preservation techniques are able to eradicate pathogenic and spoilage bacteria and an analysis of the value of self-regulation and quality control. The book concludes with tips and advice on how to use the guide when planning and conducting training sessions for staff
ER  -