Федеральное агентство по образованию

Федеральное государственное бюджетное образовательное учреждение

высшего профессионального образования

«Красноярский государственный торгово-экономический институт»

HOW TO PROTECT CUSTOMERS AT PUBLIC CATERING

(Part 1)

Практическое пособие для магистров

специальности 260800.68 «Технология продукции и организация общественного питания» и аспирантов специальности 03.06.16 «Экология»

Красноярск 2012

CONTENTS

Foreword......................................................................................	4
Unit 1
Preventing food borne illness....................................................	5
How food becomes unsafe..........................................................	7
Summary........................................................................................	7
Unit 2
Microworld.....................................................................................	1
Bacteria..........................................................................................	1
FAT TOM: What Microorganisms need to grow..................................	1
Viruses...........................................................................................	1
Parasites........................................................................................	1
Fungi ............................................................................................	1
Summary........................................................................................	6
Unit 3
Contamination, food allergies and foodborne illness..........................	2
Types of foodborne contamination...................................................	0
Food allergies.................................................................................	2
Summary........................................................................................	2
Unit 4
The save foodhandler.....................................................................	2
How foodhandlers can contaminate food..........................................	2
Diseases not transmitted through food.............................................	8
Components of a good personal hygiene program.............................	2
Summary........................................................................................	31
Unit 5
Choosing a supplier	35
Monitoring time and temperature	37
Receiving and inspection food	41
Summary	49

The foreword

The given manual intends for post-graduate students, competitors and the trainees of postgraduate study who are preparing for taking candidate examination on the English language of a specialty 03.06.13 "Ecology" and magister program of specialty 260.800.68

According to working program of a candidate minimum on foreign language, the manual puts aim to develop skills of reading, monological speech and auditions on professional themes by post-graduate students. These purposes are answered with the texts included in the manual, system of tests for understanding what has been read, exercises and creative tasks.

The manual consists of introduction and eight units, each of which logically finishes by exercises and tests.

The given manual also can be used for special courses by students of faculty “Technology of public catering”.

Unit 1