Principles of Food Sanitation
Marriott, Norman G.; M. Wes Schilling; Robert B. Gravani
ISBN 10: 3319671642 ISBN 13: 9783319671642
Verlag: Springer, 2018
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Hardcover
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Beschreibung
Beschreibung:
6th ed. 10x7", xxx+437 pp. VG, clean & tight. Bestandsnummer des Verkäufers 35051
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.
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.
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Bibliografische Details
Titel: Principles of Food Sanitation
Verlag: Springer
Erscheinungsdatum: 2018
Einband: Hardcover
Zustand: Very Good