Principles of Food Sanitation Principles of Food Sanitation

Principles of Food Sanitation

Norman G. Marriott and Others
    • 52,99 €
    • 52,99 €

Publisher Description

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.  It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New in this edition:
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

GENRE
Professional & Technical
RELEASED
2018
30 March
LANGUAGE
EN
English
LENGTH
467
Pages
PUBLISHER
Springer International Publishing
SIZE
4.8
MB

More Books by Norman G. Marriott, M. Wes Schilling & Robert B. Gravani

Principles of Food Sanitation Principles of Food Sanitation
2006
Sanificazione nell'industria alimentare Sanificazione nell'industria alimentare
2008