Applied Foodservice Sanitation

accidents bacteria bacterium beef biological hazards botulism cartons cause chapter chemical cleaning agent cleaning and sanitizing Clostridium perfringens cockroaches color contaminated food cooked dangerous detergent disease dishes dishwashing eggs employees equipment Exhibit fire fish floor food contamination food products food-contact surfaces foodborne illness foodhandlers foodservice establishment foodservice facility foodservice industry foodservice manager foodservice operation foodservice sanitation freezer frozen foods garbage growth handling hazardous food heat insects inspection keep machine materials meat ment micro-organisms milk mold National Restaurant Association Norway rat odor organisms outbreaks pesticides pests poisoning potentially hazardous food poultry practices preparation prevent problem procedures proper protection rats refrigerator require restaurant rinse rodents safety salmonella salmonellosis sani sanitarian sanitary sanitation training schedule self-inspection serving shellfish shigellosis soil spoilage spores spray storage areas stored supplies tableware tamination teria tion Trichinosis unsafe utensils vegetables walls wash workers yeasts