Food Service: Health, Sanitation, and Safety

Sanitation and proper cleaning are necessary for the health of customers and ultimately the profitability of all food service establishments. The authors present in detail all aspects of cleaning and maintaining food service operations, with chapters on bacteria and infection control, equipment an chemicals, cleaning techniques, kitchen equipment, management procedures, an safety guidelines. This book will enable you to meet or exceed all cleaning-related health department standards effective, smoothly, and within budget. This book provides detailed and illustrated cleaning procedures for all equipment and surfaces found in commercial kitchens, restaurants an food preparation facilities.