Description
Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications
Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food
Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life
Incorporates the latest food safety guidelines and procedures
Includes the HACCP system for avoiding contamination in food service operations
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