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Food Contamination --- Food Handling --- Food Services --- 664.019 --- 664.8 --- 641.5 --- 64.024.3 --- 641.54 --- Food service --- -Foodborne diseases --- -Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- prevention & control. --- methods. --- standards. --- Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Preparation of foodstuffs and meals. Cookery --- Restaurants. Cafes. Lunch rooms. Buffets. Cafeterias etc. (mainly for consuming food). Stalls, stands, kiosks for vending food --- Kitchen equipment, utensils. Cooking vessels. Kitchen accessories --- Sanitation --- -Handbooks, manuals, etc --- Prevention --- Food handling --- Foodborne diseases --- Handbooks, manuals, etc. --- -prevention & control. --- -664.8 Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- 664.019 Faults and defects of preserved foodstuffs. Food contamination. Contaminants --- Food-borne diseases --- 641.54 Kitchen equipment, utensils. Cooking vessels. Kitchen accessories --- 64.024.3 Restaurants. Cafes. Lunch rooms. Buffets. Cafeterias etc. (mainly for consuming food). Stalls, stands, kiosks for vending food --- 641.5 Preparation of foodstuffs and meals. Cookery --- 664.8 Preservation of organic edible substances (in general). Preservation of plant, vegetable products --- Food sanitation --- Handling of food --- Sanitation, Household --- Prevention&delete& --- Handbooks, manuals, etc --- Sanitation&delete& --- prevention & control --- methods --- standards