Principles and Practices for the Safe Processing of Foods

Shapton, D. A., Shapton, N. F.

ISBN 10: 0750611219 / ISBN 13: 9780750611213

Verlag: Elsevier Science & Technology Books, 1991

Beschreibung

Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Bestandsnummer des Verkäufers 39579493-20

Bibliografische Details

• Titel: Principles and Practices for the Safe Processing of Foods
• Verlag: Elsevier Science & Technology Books
• Erscheinungsjahr: 1991
• Sprache: Englisch
• ISBN-10: 0750611219
• ISBN-13: 9780750611213
• Einband: Hardcover
• Zustand: Good

Über diesen Titel

Inhaltsangabe

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Reseña del editor

Providing an accessible format, this book demonstrates the methods and guidelines whereby the food processor can manufacture safe and wholesome food products under controlled and regulated conditions.