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Food Hygiene: Ice creams and Horchata

Nº of pages
17 x 24 cm
Hard cover
Legal deposit
 17,00 €

Review of the work

BASIC COMMON PART: Food handlers justification. The food chain. Purpose of these rules ... ICE CREAM AND HORCHATAS. His composition. Processing phases. Reception and storage and conservation of raw materials. Manufacturing. Pasteurization, homogenization, maturation, whipping and freezing phase. Other components of ice cream. Milk and cream. Horchata. Components. Preventive measures. Fruits in ice cream. Ice cream: regulation. What is tigernut? How is the horchata made? Plantation. The recollection. Typical defects in the texture of horchata. Microbiology of ice cream and horchatas. Hygiene in the facilities and points of sale diseases transmitted by ice cream. Microbiological analysis. Hygiene. Decomposition.



Rafael Ceballos Atienza. Doctor of Medicine and Surgery from the University of Granada. Master in Management and Direction of Residences for the Third Age. Childcare Diploma for Physicians. Expert in Child Health. Doctor in the Andalusian Health Service and INSALUD. Researcher-teacher at the Hypertension and Lipids Unit, Hospital Clínico San Cecilio, Granada. Coordinator and Assistance Technician, Jaén Sur Sanitary District, Andalusian Health Service. Various international and national research studies. Three Scientific Awards. He has published 15 books and participated in numerous other chapters, articles, guides, etc. and participated in numerous national and international congresses. Training Manager Alcalá, from where more than 700 different accredited courses are taught, mainly for health and non-health, administrative and human resources personnel.

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