عنوان

Principles of food sanitation /

شابک

3319671669

شابک

9783319671666

شابک اشتباه

3319671642

شابک اشتباه

9783319671642

عنوان اصلي

Principles of food sanitation /

نام عام مواد

[Book]

نام نخستين پديدآور

Norman G. Marriott, M. Wes Schilling, Robert B. Gravani.

وضعيت ويراست

Sixth edition.

محل نشرو پخش و غیره

Cham, Switzerland :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

2018.

نام خاص و کميت اثر

1 online resource (xxx, 437 pages) :

ساير جزييات

illustrations (some color)

عنوان فروست

Food science text series,

شاپا ي ISSN فروست

1572-0330

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Chapter 1: Sanitation and the Food Industry -- Chapter 2: The Relationship of Biosecurity to Sanitation -- Chapter 3: The Relationship of Microorganisms to Sanitation -- Chapter 4: The Relationship of Allergens to Sanitation -- Chapter 5: Food Contamination Sources -- Chapter 6: Personal Hygiene and Sanitary Food Handling -- Chapter 7: The Role of HACCP in Sanitation -- Chapter 8: Quality Assurance for Sanitation -- Chapter 9: Cleaning Compounds -- Chapter 10: Sanitizers -- Chapter 11: Sanitation Equipment -- Chapter 12: Waste Product Handling -- Chapter 13: Pest Control -- Chapter 14: Sanitary Design and Construction for Food Processing -- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation -- Chapter 16: Dairy Processing Plant Sanitation -- Chapter 17; Meat and Poultry Plant Sanitation -- Chapter 18: Seafood Plant Sanitation -- Chapter 19: Fruit and Vegetable Processing Plant Sanitation -- Chapter 20: Beverage Plant Sanitation -- Chapter 21: Foodservice Sanitation -- Chapter 22: Management and Sanitation.

بدون عنوان

0

متن يادداشت

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.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9783319671666

شماره استاندارد بين المللي کتاب و موسيقي

9783319671642

موضوع مستند نشده

Food handling.

موضوع مستند نشده

Food industry and trade-- Sanitation.

موضوع مستند نشده

Food & beverage technology.

موضوع مستند نشده

Food handling.

موضوع مستند نشده

Food industry and trade-- Sanitation.

موضوع مستند نشده

Microbiology (non-medical)

موضوع مستند نشده

Science-- Life Sciences-- Biology-- Microbiology.

موضوع مستند نشده

Technology & Engineering-- Food Science.

موضوع مستند نشده

TDCT

موضوع مستند نشده

TEC012000

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Marriott, Norman G.

مستند نام اشخاص تاييد نشده

Gravani, Robert B.

مستند نام اشخاص تاييد نشده

Schilling, M. W., (Mark Wesley)

تاريخ عمليات

20200823102417.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y