Quantity Food Sanitation

A revised, updated version of the classic reference on microbiological factors of food prepared in quantity. Covers the entire sequence in the process of serving food to the public--from the purchase of safe food through the numerous steps of preparation and holding to the finished product at mealtime. Includes thorough scientific documentation regarding the problems and solutions for microbial contamination of quantity food. This edition contains a chapter on microwave cooking and its effects on microbial life in foodservice applications; new research and developments such as sous vide (vacuum bag) and extended shelf life products; and use of the HACCP system of avoiding contamination in foodservice operations.