Verwandte Artikel zu Principles of Food Sanitation (Food Science Text Series)

Principles of Food Sanitation (Food Science Text Series) - Hardcover

Buch 21 von 24: Food Science Text

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

 
9783319671642: Principles of Food Sanitation (Food Science Text Series)
Hardcover
ISBN 10: 3319671642 ISBN 13: 9783319671642
Verlag: Springer, 2018

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia.

M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.

Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.

Von der hinteren Coverseite

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.

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Verlag
Springer
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
3319671642
ISBN 13 
9783319671642
Einband
Gebundene Ausgabe
Auflage
6
Anzahl der Seiten
467
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