Publisher's Synopsis
This book illustrates important precautions that must be taken during preparation of food in food service establishments. Assuring food safety is the responsibility of all those involved in the food supply chain, from production to consumption. Food service establishments such as hotels, cafeterias, and caterers are in particular responsible for the health of their customers. Problems related to food safety in food service establishments have serious legal and financial ramifications. This book discusses foodborne microbes and diseases, cautions to be exercised when handling raw ingredients, controlling growth of and eliminating foodborne microbes, sanitation of cooking and other food utensils, controlling kitchen pests, storage of poisonous chemicals used for cleaning, allergens in foods, HACCP in food service establishments, and types of training that food handlers should go through. This book is offered in Amharic and intended for food handlers in Ethiopia and beyond who understand the language.
