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Army Medical Food Service Sanitation and Inspections IFood Service Sanitation and Inspections IDevelopmentTable of ContentsList of IllustrationsIntroductionStudy SuggestionsLesson AssignmentLesson 1: Basic Facts About Microorganisms Important in Food SanitationBacteriapH Requirements of BacteriaTemperature Requirements of BacteriaTime Requirements for Bacterial GrowthOxygen Requirements for Bacterial GrowthBacterial Growth at a Food Service FacilitySummarySummary-cont.Exercises, Lesson 1Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Solutions to Exercises, Lesson 1Solutions to Exercises, Lesson 1-cont.Solutions to Exercises, Lesson 1-cont.Lesson AssignmentLesson 2: Common Foodborne DiseasesFoodborne Infections Caused by BacteriaFoodborne Infections Caused by VirusesStaphylococcal Food IntoxicationFoodborne Intoxication Due to Clostridium PerfringensSection IV. The Poison ProblemSummarySummary-cont.Exercises, Lesson 2Exercises, Lesson 2-cont.Exercises, Lesson 2-cont.Exercises, Lesson 2-cont.Solutions to Exercises, Lesson 2Solutions to Exercises, Lesson 2-cont.Lesson AssignmentLesson Assignment-cont.Lesson 3: Food Sanitation in the FieldField and Full-Service Food FacilitiesFood Service in the FieldBury Food WasteFigure 3-1. Sample menus of ready-to-eat meals for combat soldiersFigure 3-2. An insulated food container.Figure 3-3. Preheating the insulated container.Figure 3-4. Prechilling the insulated food container.Problems of Obtaining Safe Supplies in the FieldSummary-cont.Summary-cont.Exercises, Lesson 3Exercises, Lesson 3-cont.Exercises, Lesson 3-cont.Exercises, Lesson 3-cont.Solutions to Exercises, Lesson 3Solutions to Exercises, Lesson 3-cont.Lesson AssignmentLesson 4: Factors Contributing to Foodborne Disease: PersonnelHealth and Personal Hygiene of Food Service EmployeesHair RestraintsHandling Equipment and UtensilsSummary-cont.Summary-cont.Exercises, Lesson 4Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Solutions to Exercises, Lesson 4Solutions to Exercises, Lesson 4-cont.Lesson AssignmentLesson 5: Factors Contributing to Foodborne Disease: Receipt of Food ShipmentsPrecautions Against Unsafe FoodsProcessing Received FoodsSummary-cont.Exercises, Lesson 5Exercises, Lesson 5-cont.Exercises, Lesson 5-cont.Solutions to Exercises, Lesson 5Solutions to Exercises, Lesson 5-cont.Lesson AssignmentLesson 6: Factors Contributing to Foodborne Disease: Food StorageStoring Potentially Hazardous FoodsStoring Foods that are not Potentially HazardousSummaryExercises, Lesson 6Exercises, Lesson 6-cont.Exercises, Lesson 6-cont.Exercises, Lesson 6-cont.Solutions to Exercise s, Lesson 6Solutions to Exercise s, Lesson 6-cont.Lesson AssignmentLesson 7: Factors Contributing to Foodborne Disease: Temperature and Cross-ContaminationFood Preparation and the Temperature Danger ZoneCooling Hot FoodsThawing Frozen FoodsCross-ContaminationSummary-cont.Exercises, Lesson 7Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Solutions to Exercises, Lesson 7Solutions to Exercises, Lesson 7-cont.Comment Sheet
Army Medical
Food Service Sanitation and Inspections IFood Service Sanitation and Inspections IDevelopmentTable of ContentsList of IllustrationsIntroductionStudy SuggestionsLesson AssignmentLesson 1: Basic Facts About Microorganisms Important in Food SanitationBacteriapH Requirements of BacteriaTemperature Requirements of BacteriaTime Requirements for Bacterial GrowthOxygen Requirements for Bacterial GrowthBacterial Growth at a Food Service FacilitySummarySummary-cont.Exercises, Lesson 1Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Exercises, Lesson 1-cont.Solutions to Exercises, Lesson 1Solutions to Exercises, Lesson 1-cont.Solutions to Exercises, Lesson 1-cont.Lesson AssignmentLesson 2: Common Foodborne DiseasesFoodborne Infections Caused by BacteriaFoodborne Infections Caused by VirusesStaphylococcal Food IntoxicationFoodborne Intoxication Due to Clostridium PerfringensSection IV. The Poison ProblemSummarySummary-cont.Exercises, Lesson 2Exercises, Lesson 2-cont.Exercises, Lesson 2-cont.Exercises, Lesson 2-cont.Solutions to Exercises, Lesson 2Solutions to Exercises, Lesson 2-cont.Lesson AssignmentLesson Assignment-cont.Lesson 3: Food Sanitation in the FieldField and Full-Service Food FacilitiesFood Service in the FieldBury Food WasteFigure 3-1. Sample menus of ready-to-eat meals for combat soldiersFigure 3-2. An insulated food container.Figure 3-3. Preheating the insulated container.Figure 3-4. Prechilling the insulated food container.Problems of Obtaining Safe Supplies in the FieldSummary-cont.Summary-cont.Exercises, Lesson 3Exercises, Lesson 3-cont.Exercises, Lesson 3-cont.Exercises, Lesson 3-cont.Solutions to Exercises, Lesson 3Solutions to Exercises, Lesson 3-cont.Lesson AssignmentLesson 4: Factors Contributing to Foodborne Disease: PersonnelHealth and Personal Hygiene of Food Service EmployeesHair RestraintsHandling Equipment and UtensilsSummary-cont.Summary-cont.Exercises, Lesson 4Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Exercises, Lesson 4-cont.Solutions to Exercises, Lesson 4Solutions to Exercises, Lesson 4-cont.Lesson AssignmentLesson 5: Factors Contributing to Foodborne Disease: Receipt of Food ShipmentsPrecautions Against Unsafe FoodsProcessing Received FoodsSummary-cont.Exercises, Lesson 5Exercises, Lesson 5-cont.Exercises, Lesson 5-cont.Solutions to Exercises, Lesson 5Solutions to Exercises, Lesson 5-cont.Lesson AssignmentLesson 6: Factors Contributing to Foodborne Disease: Food StorageStoring Potentially Hazardous FoodsStoring Foods that are not Potentially HazardousSummaryExercises, Lesson 6Exercises, Lesson 6-cont.Exercises, Lesson 6-cont.Exercises, Lesson 6-cont.Solutions to Exercise s, Lesson 6Solutions to Exercise s, Lesson 6-cont.Lesson AssignmentLesson 7: Factors Contributing to Foodborne Disease: Temperature and Cross-ContaminationFood Preparation and the Temperature Danger ZoneCooling Hot FoodsThawing Frozen FoodsCross-ContaminationSummary-cont.Exercises, Lesson 7Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Exercises, Lesson 7-cont.Solutions to Exercises, Lesson 7Solutions to Exercises, Lesson 7-cont.Comment Sheet
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