Norman G. Marriott,Robert B. Gravani,Robert B. Gravani
Principles of Food Sanitation
Principles of Food Sanitation
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Excellent- More about Principles of Food Sanitation
The 6th Edition of this textbook is a comprehensive resource for sanitation information, covering contamination, cleaning compounds, sanitizers, equipment, and hygiene in food processing and preparation operations. It includes updated chapters on various topics and is essential for food industry personnel and students.
Format: Hardback
Length: 437 pages
Publication date: 17 April 2018
Publisher: Springer International Publishing AG
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.
Weight: 1090g
Dimension: 187 x 256 x 31 (mm)
ISBN-13: 9783319671642
Edition number: 6th ed. 2018
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