"Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems, and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat, poultry, etc. Each chapter provides food handlers and students with interes...

Full description

Bibliographic Details

Main Author:	Marriott, Norman G. (Author)
Format:	Book
Language:	English
Published:	New York [u.a.] Chapman & Hall [u.a.] 1997
Series:	Food science texts series
Subjects:	Food Contamination > prevention & control Food Industry Food industry and trade > Sanitation Sanitation Lebensmittelhygiene Lebensmittelindustrie
Summary:	"Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems, and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat, poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems, plus different techniques to ensure a firm understanding of the subject, including: visual aids, a comprehensive glossary, several summaries, study questions, references, chapter bibliographies, a resource section on how to learn more about the topic, and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points in the flow of foodservice, is provided." "Presented in language that is easy to understand, this comprehensive introductory treatment on food sanitation will be of interest to all professionals working in the food production, food-processing, and foodservices industries. In addition, this book is an ideal learning tool for undergraduate students taking courses in food sanitation."--BOOK JACKET.
Physical Description:	XI, 344 S. Ill.
ISBN:	0412080117