Safe food handling : a training guide for managers in food service establishments / Michael Jacob.
Material type:
TextPublication details: Geneva : World Health Organization, 1989. Description: 142 pISBN: 9241542454Title translated: Manipulación correcta de los alimentos : guía para gerentes de establecimientos de servicios de alimentación; Sécurité dans la manipulation des aliments : guide pour la formation des responsables d' établissements de restaurationSubject(s): Food contamination -- prevention and control | Food handling -- methods | Food services -- standards | Nutrition and Food SafetyNLM classification: WA 701Abstract: 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.
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WHO HQ READING-RM | WA 701 89JA (Browse shelf(Opens below)) | 1 | Available | 00021847 | |
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WHO HQ READING-RM | WA 701 89JA CHI (Browse shelf(Opens below)) | 1 | Available | 00034885 | |
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nep published by: Kathmandu : National Zoonoses and Food Hygiene Consulting Centre.
ita published by: Milan : Istituto Scotti Bassani.
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.
chi eng fre spa.
ita kor nep.
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WHO monograph
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