عنوان

Principles of food sanitation /

(Number (ISBN

3319671669

(Number (ISBN

9783319671666

Erroneous ISBN

3319671642

Erroneous ISBN

9783319671642

Title Proper

Principles of food sanitation /

General Material Designation

[Book]

First Statement of Responsibility

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

Edition Statement

Sixth edition.

Place of Publication, Distribution, etc.

Cham, Switzerland :

Name of Publisher, Distributor, etc.

Springer,

Date of Publication, Distribution, etc.

2018.

Specific Material Designation and Extent of Item

1 online resource (xxx, 437 pages) :

Other Physical Details

illustrations (some color)

Series Title

Food science text series,

ISSN of Series

1572-0330

Text of Note

Includes bibliographical references and index.

Text of Note

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.

0

Text of Note

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.

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix.9783319671666

International Standard Book Number

9783319671642

Food handling.

Food industry and trade-- Sanitation.

Food & beverage technology.

Food handling.

Food industry and trade-- Sanitation.

Microbiology (non-medical)

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

Technology & Engineering-- Food Science.

TDCT

TEC012000

Number

Edition

Class number

Marriott, Norman G.

Gravani, Robert B.

Schilling, M. W., (Mark Wesley)

Date of Transaction

20200823102417.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y