Culinary Arts - Valparaiso

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.

Some food allergies are deadly, making this health topic a must-know. The most common food allergies are discussed in detail, as are the physical effects of food allergies, including mild and severe reactions. Readers will learn how people with food allergies stay safe and avoid ingredients they are allergic to, and how food allergies are treated. Doctors, researchers, and people living with food allergies are quoted throughout the text and full source citations are provided. Lists of sources for further research, including organizations to contact, are also included, along with a glossary and detailed subject index.

[disc 1]. Introduction to food safety
Overview of food-borne microorganisms and allergens
Personal hygiene
Purchasing, receiving, and storage - Preparation, cooking and serving
Facilities, cleaning and sanitizing, and pest management
[disc 2.]. SPANISH Introducciâon a la seguridad de los alimentos
Resumen de microorganismos asociados a los alimentos y sustancias alergâenicas
Higiene personal
Compra, recepciâon y almacenamiento
Preparaciâon, cocciâon y servicio
Instalaciones, limpieza y sanitizaciâon y manejo de plagas.