The Prevention of Food Poisoning

Jill Trickett (Autor)

Buch | Softcover

144 Seiten

1992 | 3rd Revised edition
Nelson Thornes Ltd (Verlag)
978-0-7487-1522-0 (ISBN)

Infos

This edition has been revised and updated to include the legislation from the Food Safety Act 1990, and sections on the most common causes of food poisoning and their prevention. There is also information on microwave ovens and their safety, and on cleaning procedures.

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New information on the current most frequently occurring causes of food poisoning and their prevention.Updated to include areas on: cleaning procedures; microwave ovens and their safety, and the advances in cook chill and cook freeze procedures.Essential reading for food handlers at all levels.

Inhalt

Introduction to bacteria; the growth requirements of food poisoning bacteria; what is food poisoning?; pathogenic bacteria; salmonella; staphylococcus aureus; clostridium perfringens; bacillus cereus; other diseases spread by food; personal hygiene and kitchen hygiene; the control of bacterial growth; temperature control of food; foods most likely to cause food poisoning; how common is food poisoning?; washing-up; kitchen design; kitchen pests; food preservation; food hygiene legislation. Appendices: further causes of food poisoning and food-borne diseases; the Food Safety Act 1990, enforcement of legislation, examination questions.

Produkt-Details

• Erscheint lt. Verlag: 10.6.1992
• Zusatzinfo: b&w photographs, drawings, diagrams, index
• Verlagsort: Oxford
• Sprache: englisch
• Maße: 152 x 230 mm
• Gewicht: 220 g
• Themenwelt: Medizin / Pharmazie ► Allgemeines / Lexika
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-7487-1522-3 / 0748715223
• ISBN-13: 978-0-7487-1522-0 / 9780748715220
• Zustand: Neuware