Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food service, focuses on: (1) service and quality to…

The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of…