Abstract
The United States has more than 710,000 foodservice establishments, employing about 10 million people. These foodservice operations range from mobile food stands, cafeterias, and fast-food chains to fancy restaurants. Consumers now spend almost half of their food budget on meals away from home. The foodservice industry has grown, and food production, processing, distribution, and preparation have changed. The major changes are more packaged foods, partly or fully prepared bulk foods, individual packages, and food production at a central location.
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© 1997 Springer Science+Business Media Dordrecht
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Marriott, N.G., Robertson, G. (1997). Sanitary Food Handling in Foodservice. In: Essentials of Food Sanitation. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6045-6_17
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DOI: https://doi.org/10.1007/978-1-4615-6045-6_17
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-08011-1
Online ISBN: 978-1-4615-6045-6
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