000			03408cam a2200337 4500
001			0 9241542454
020			_a9241542454
035			_a(Sirsi) 9241542454
060			_aWA 701
100	1		_aJacob, Michael.
242	1	0	_aManipulación correcta de los alimentos : _bguía para gerentes de establecimientos de servicios de alimentación
242	1	0	_aSécurité dans la manipulation des aliments : _bguide pour la formation des responsables d' établissements de restauration
245	0	0	_aSafe food handling : _ba training guide for managers in food service establishments / _cMichael Jacob.
260			_aGeneva : _bWorld Health Organization, _c1989.
300			_a142 p.
500			_anep published by: Kathmandu : National Zoonoses and Food Hygiene Consulting Centre.
500			_aita published by: Milan : Istituto Scotti Bassani.
520	3		_aA 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.
546			_achi eng fre spa.
546			_aita kor nep.
550			_aWHODOC
561			_aWHO monograph
596			_a4
650	0	2	_aFood contamination _xprevention and control.
650	0	2	_aFood handling _xmethods.
650	0	2	_aFood services _xstandards.
690			_aNutrition and Food Safety.
710	2		_aWorld Health Organization.
008			891206s1989 eng
942			_2NLM _cMONOGRAPH
999			_c8729 _d8729