Sanitation and Food Hygiene. Textbook
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The main issues of the discipline studied are considered: sanitary-hygienic legislation, the concept of production control, hygiene requirements for the design of food enterprises, equipment and dishes at the catering company, preventive measures for the prevention of food diseases, the basics of food examination. The topic of practical classes, their content and indications of execution, a list of questions for an independent study of the course, the topic of abstracts are given.
The application presents the shelf life and storage conditions of perishable products.
The textbook is intended for the preparation of bachelors in the direction of "Product Technology and the Organization of Catering" that study the discipline "Hygiene of nutrition". It can also be recommended for the preparation of bachelors in the direction of "Service" when studying the discipline "of the sanitation and nutrition hygiene".
3rd edition, stereotypical
The application presents the shelf life and storage conditions of perishable products.
The textbook is intended for the preparation of bachelors in the direction of "Product Technology and the Organization of Catering" that study the discipline "Hygiene of nutrition". It can also be recommended for the preparation of bachelors in the direction of "Service" when studying the discipline "of the sanitation and nutrition hygiene".
3rd edition, stereotypical
Author:
Author:Linich Elena Petrovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-8114-9384-5
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