[:en]
FOREWORD
Tourism has grown remarkably as an activity of global importance in recent times. The same can be said of the fast food and restaurants that are a necessity in modern society in which many people should use them for eating outside the home. Other higher-level restaurants are in high demand for work or recreation reasons. This has resulted in the construction and start-up of new hotels, resorts and restaurants, in which massive food service is necessary for a large contingent people. The same applies for meals prepared outside the home (catering) distributed in supermarkets, homes, party halls, airplanes and other means of transport.
The service of prepared foods, entails problems in its operation and risks to the public health, that can result in massive food transmitted illnesses. This, cannot only put in risk the health of the commensals, but also the prestige and quality of the services provided by the institutions involved. To avoidance of these problems requires not only the knowledge of the health risks associated with the operations of preparation, handling and service of food, but also a permanent, adequate positive attitude by the personnel working in these institutions. To achieve this, the personnel should be trained in the hygienic aspects involved in food preparation and foodservice.
This course has been specially designed to provide basic knowledge, in the field of hygiene and sanitation, for people involved in the preparation, processing, handling and service of food in hotels, resorts, restaurants and massive food service institutions. The study material is presented for self-study in simple language, with few technical or scientific elaborations.. At the end of each lesson, a quiz to review the topics covered is presented with the respective answers, so that the student can carry out his/her self-evaluation. Chapters I to X are primarily addressed to personnel directly involved with food preparation and service. Chapter XI onwards presents basic concepts for personnel with supervisory responsibilities.
It is expected that this didactic material can be used for training personnel in the foodservice industry, resulting in a better quality of the food served and in the improvement of hygienic conditions in the preparation and service of food in the institutions involved, in benefit of consumers and society.
In the same way, we wish to honor the memory of our beloved colleagues Silvia Mendoza Galindo, co-author of the first edition, and José Luis Vidaurreta Suárez, who in life, always gave us their timely and valuable advice, distinguishing us with their sincere friendship and whom we remember with gratitude and affection.[:]