| 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. This book contains chapters on bacteria and infection control, equipment and chemicals, cleaning techniques, kitchen equipment, management procedures, and safety guidelines. Using the information in this book will enable you to meet or exceed all cleaning related health department standards effectively, smoothly, and within budget. This book provides detailed and illustrated cleaning procedures for all equipment and surfaces found in commercial kitchens, restaurants and food preparation facilities. 315 pagesɂinding 3 ring. |
