Principles of Food Sanitation
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...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cham, Switzerland
Springer International Publishing AG
2018
|
| Edition: | Sixth Edition |
| Series: | Food science text series
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a Marriott, Norman G. |e author |
| 245 | 1 | 0 | |a Principles of Food Sanitation |c Norman G Marriott; M W Schilling; Robert B Gravani |
| 250 | # | # | |a Sixth Edition |
| 264 | # | 1 | |a Cham, Switzerland |b Springer International Publishing AG |c 2018 |
| 264 | # | 4 | |c ©2018 |
| 300 | # | # | |a xxx, 437 pages |b illustrations (some color) |c 27 cm |
| 336 | # | # | |a text |b txt |2 rdacontent |
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| 338 | # | # | |a volume |b nc |2 rdacarrier |
| 490 | 1 | # | |a Food science text series |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | 3 | # | |a 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. |
| 526 | 0 | # | |a MPH704 |b MD776 |5 MD |
| 526 | 0 | # | |a Environmental Health |b Master of Public Health |5 Faculty of Medicine |
| 650 | # | 0 | |a Food handling |
| 650 | # | 0 | |a Food industry and trade |x Sanitation |
| 700 | 1 | # | |a Schilling, M. W. |e author |
| 700 | 1 | # | |a Gravani, Robert B. |e author |
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Principles of Food Sanitation