- •Федеральное агентство по образованию
- •The foreword
- •The dangers of foodborne illness
- •Preventing foodborne illness
- •How food becomes unsafe
- •Summary
- •A case in point
- •Discussion questions
- •Multiple-choice study questions
- •The microworld
- •Microbial contaminants
- •Bacteria
- •Basic Characteristics of Bacteria that Cause Foodborne Illness
- •Vegetative Stages and Spore Formation
- •Fat tom: What Microorganisms Need to Grow
- •Multiple Barriers for Controlling the Growth of Microorganisms
- •Viruses
- •Parasites
- •Summary
- •A case in point
- •Discussion questions
- •Multiple-choice study questions
- •Contamination, food allergies, and foodborne illness
- •Types of foodborne contamination
- •Food allergies
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •The save foodhandler
- •How foodhandlers can contaminate food
- •Diseases not transmitted through food
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Purchasing and receiving safe food
- •Choosing a supplier
- •Inspection procedures
- •Monitoring time and temperature
- •Infrared (Laser) Thermometers
- •Ice-point method for calibrating a thermometer
- •Receiving and inspecting food
- •Fresh meat and poultry
- •Dairy products
- •Fresh produce
- •Refrigerated and frozen proccesed food
- •Map, vacuum-packed, and sous vide food
- •Dry and canned products
- •Aseptically packaged and ultra-high temperature (uht) pasteurized food
- •Potentially hazardous hot food
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Keeping food safe in storage
- •General storage guidelines
- •Types of storage
- •Storage techniques
- •Storing specific food
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Protecting food during preparation
- •Safe foodhandling
- •Cooking requirements for specific food
- •Injected Meats
- •Vegetables
- •Cooling food
- •Reheating potentially hazardous food
- •Summary
- •A case in point
- •Multiple-choice study questions
Федеральное агентство по образованию
Федеральное государственное бюджетное образовательное учреждение
высшего профессионального образования
«Красноярский государственный торгово-экономический институт»
HOW TO PROTECT CUSTOMERS AT PUBLIC CATERING
(Part 1)
Практическое пособие для магистров
специальности 260800.68 «Технология продукции и организация общественного питания» и аспирантов специальности 03.06.16 «Экология»
Красноярск 2012
CONTENTS
Foreword...................................................................................... |
4 |
Unit 1 |
|
Preventing food borne illness.................................................... |
5 |
How food becomes unsafe.......................................................... |
7 |
Summary........................................................................................ |
7 |
Unit 2 |
|
Microworld..................................................................................... |
1 |
Bacteria.......................................................................................... |
1 |
FAT TOM: What Microorganisms need to grow.................................. |
1 |
Viruses........................................................................................... |
1 |
Parasites........................................................................................ |
1 |
Fungi ............................................................................................ |
1 |
Summary........................................................................................ |
6 |
Unit 3 |
|
Contamination, food allergies and foodborne illness.......................... |
2 |
Types of foodborne contamination................................................... |
0 |
Food allergies................................................................................. |
2 |
Summary........................................................................................ |
2 |
Unit 4 |
|
The save foodhandler..................................................................... |
2 |
How foodhandlers can contaminate food.......................................... |
2 |
Diseases not transmitted through food............................................. |
8 |
Components of a good personal hygiene program............................. |
2 |
Summary........................................................................................ |
31 |
Unit 5 |
|
Choosing a supplier |
35 |
Monitoring time and temperature |
37 |
Receiving and inspection food |
41 |
Summary |
49 |
|
|
The foreword
The given manual intends for post-graduate students, competitors and the trainees of postgraduate study who are preparing for taking candidate examination on the English language of a specialty 03.06.13 "Ecology" and magister program of specialty 260.800.68
According to working program of a candidate minimum on foreign language, the manual puts aim to develop skills of reading, monological speech and auditions on professional themes by post-graduate students. These purposes are answered with the texts included in the manual, system of tests for understanding what has been read, exercises and creative tasks.
The manual consists of introduction and eight units, each of which logically finishes by exercises and tests.
The given manual also can be used for special courses by students of faculty “Technology of public catering”.
Unit 1