Fundamentals of Microbiology, Nutrition Physiology, Sanitation

The textbook is composed in accordance with the Federal State Educational Standard for secondary vocational education for the profession of Cook, Pastry Chef TOP-50 and specialties Technology of Public Catering Products, Culinary and Pastry Arts. The textbook presents the characteristics of the main groups of microorganisms, outlines the basics of food microbiology, and provides information on major foodborne infections and poisonings. It covers the composition, physiological significance, daily nutritional requirements of humans, the main metabolic processes in the body, the energy and nutritional value of various food products, as well as the norms and principles of rational balanced nutrition for different population groups. Sanitary and epidemiological requirements are presented for organizing working conditions in the food production sector, the equipment and inventory used, culinary processing of food products, a description of potential sources of microbiological contamination in the process of production, storage, and transportation of culinary products, and methods for its prevention. The textbook is intended for students of secondary vocational education in full-time and part-time forms of study, and it can also be used for independent preparation of students from other professions and specialties in food production.