Chapter 27. Institutional Food Service Operations

  1. Ronald H. Schmidt and
  2. Gary E. Rodrick
  1. Ruby P. Puckett

Published Online: 28 JAN 2005

DOI: 10.1002/047172159X.ch27

Food Safety Handbook

Food Safety Handbook

How to Cite

Schmidt, R. H. and Rodrick, G. E. (2003) Institutional Food Service Operations, in Food Safety Handbook, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/047172159X.ch27

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 24 FEB 2003

ISBN Information

Print ISBN: 9780471210641

Online ISBN: 9780471721598



  • preparation;
  • hot holding;
  • rethermalizing


This chapter includes the following topics:

  • Introduction and Definition of Issues

  • Scientific Basis and Implications

  • Regulatory, Industrial, and International Implications

  • Current and Future Implications