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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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