ABSTRACT
A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists so
TABLE OF CONTENTS
chapter 3|1 pages
Safe Handling of Fruits and Vegetables
Robert E. Brackett , Georgia I. INTRODUCTION
chapter 9|18 pages
Food Safety in Institutions: Health Care Institutions, Schools, and Correctional Facilities
Marilyn B. Lee I. HISTORICAL AND CURRENT INCIDENTS OF
chapter 13|3 pages
Food Safety Information and Advice in Developing Countries
Frank L. Bryan I. INTRODUCTION
chapter 15|5 pages
Food Safety Information and Advice for Travelers
O. Peter Snyder, Jr. I. INTRODUCTION
