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Foodborne  illnesses-Continued intoxication,  1-2 molds and yeasts, 1-4 poisoning, natural or chemical, 1-1 Foodservice attendants, 1-4, 9-5 Foodservice  cost  control,  12-14 daily  food  cost  computation,  12-14 operating  limits  determination,  12-17 Foodservice  equipment,  4-1 cleaning the dishwashing machine, 4-21 descaling  dishwashing  machines,  4-22 operating  the  dishwasher,  4-21 precautions,  general,  4-1 Foodservice  equipment,  types,  4-1 beverage  dispenser,  noncarbonated, 4-28 bread  slicer,  4-15 can opener, 4-28 coffee  makers,  4-25 deep-fat  fryer,  4-4 dishwashing  machines,  4-19 dough  proofers,  4-15 dough trough, 4-15 food  mixer,  electric,  4-10 garbage grinder, 4-22 griddle,  electric,  4-3 ice-making machine, bulk, 4-28 ice-dispensing  machine,  4-28 iced tea dispenser, 4-27 knives, 4-18 meat chopper, 4-17 meat  saw,  4-17 meat  tenderizer,  4-18 meat-slicing machine, electric, 4-11 milk dispensers, refrigerated, 4-24 oven, convection, 4-6 oven,  electric,  4-5 Foodservice  equipment,  types—Continued ranges, electric, 4-9 refrigerators,  4-23 salad  bar,  refrigerated,  4-24 scale, even balance, 5-9, 5-12 shaper potato mix (extractor), 4-23 soft-serve  ice-cream  machine,  4-25 steamers,  4-12 steam-jacketed  kettles,  4-2 steam  table,  4-23 toasters, electric, 4-23 tilting  skillet,  4-4 vegetable cutter, electric, 4-16 vegetable  cutter  and  slicer,  4-16 vegetable  peelers,  4-16 ventilator hoods, 4-13 Foodservice  management  efficiency  processes,  13-8 auditing accounting records, 13-18 inventory control and physical security, 13-16 leftovers,  control  and  documentation,  13-9 monitoring  food  preparation,  13-8 monitoring  sanitation  and  training,  13-21 monitoring  temperatures,  13-22 preventive maintenance, 13-24 standards  of  foodservice,  13-8 Foodservice  suggestions,  13-9 Foodservice organizational and planning policies, 13-1 assistance, Navy Food Management Team, 13-6 guidance, Navy Food Service Systems Office, 13-5 organization of messing facilities, 13-1 G General  mess  foodservice,  9-1 applicable  equipment,  9-1 serving line areas, 9-2 serving techniques, 9-4 INDEX-3

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