Fundamentals of microbiology, physiology of nutrition, sanitation and hygiene. Tutorial

The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education by the Profession "Cook, Confectioner (TOP-50) and specialties" Technology of catering products"," Coonscial and confectionery ".
The training manual provides a characteristic of the main groups of microorganisms, the basics of the microbiology of food products are set out, and information about the main food infections and food poisoning is also presented. The composition, physiological significance, the daily norm of human need for nutrients, the main metabolic processes in the body, the energy and nutritional value of various food products, as well as the norms and principles of rational balanced nutrition for various population groups. Sanitary and epidemiological requirements for the organization of labor conditions for food production workers, the equipment used and inventory, culinary processing of food products are presented, and possible sources of microbiological pollution in the production, storage and transportation of culinary products and methods of preventing it are given.
A textbook is intended for students of secondary vocational education of full -time and correspondence forms of training, and can also be used to independently prepare students of other professions and specialties of food production