| Principles of Food Sanitation Softcover Repri Edition Contributor(s): Marriott, Norman G. (Author), Schilling, M. Wes (Author), Gravani, Robert B. (Author) |
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ISBN: 3030097927 ISBN-13: 9783030097929 Publisher: Springer OUR PRICE: $61.74 Product Type: Paperback - Other Formats Published: December 2018 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - Chemistry & Biotechnology - Science | Life Sciences - Microbiology - Cooking |
| Dewey: 641.3 |
| Series: Food Science Text |
| Physical Information: 0.94" H x 7" W x 10" (1.77 lbs) 437 pages |
| Descriptions, Reviews, Etc. |
| 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. |
