Verfügbarkeit: Principles of food sanitation

Principles of food sanitation:

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Hauptverfasser:	Marriott, Norman G. (VerfasserIn), Gravani, Robert B. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	New York [u.a.] Springer 2006
Ausgabe:	5. ed.
Schriftenreihe:	Food science texts series
Schlagworte:	Lebensmittelhygiene Food handling Food industry and trade > Sanitation Einführung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XIV, 413 S. Ill.
ISBN:	0387250255 9780387250250

Internformat

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Datensatz im Suchindex

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adam_text	PREFACE XIII .............................................................................. ......................................... CHAPTER 1 CHAPTER 2 CHAPTER 3 ............................................................. SANITATION AND THE FOOD INDUSTRY ................................................................................... THE FOOD INDUSTRY .................................................................................. WHAT IS SANITATION? ....................................................................................... WHY SANITATION? SANITATION LAWS AND REGULATIONS AND GUIDELINES ....................................... ESTABLISHMENT OF SANITARY PRACTICES ......................................................... SUMMARY ................................................................................................. ....................................................................................... STUDY QUESTIONS THE RELATIONSHIP OF BIOSECURITY TO SANITATION .......................................... 16 POTENTIAL RISKS OF FOODBORNE BIOTERRORISM ............................................... 17 BIOTERRORISM PROTECTION MEASURES ........................................................... 17 THE ROLE OF PEST MANAGEMENT IN BIOSECURITY ........................................... 22 ADDITIONAL BIOTERRORISRN INFORMATION ....................................................... 22 ................................................................................................. SUMMARY 23 STUDY QUESTIONS 24 .............................................................................. ......... ................................... THE RELATIONSHIP OF MICROORGANISMS TO SANITATION ...................................... HOW MICROORGANISMS RELATE TO FOOD SANITATION ..................................................... WHAT CAUSES MICROORGANISMS TO GROW .................................................... EFFECTS OF MICROORGANISMS ON SPOILAGE ...................................... EFFECTS OF MICROORGANISMS ON FOODBORNE ILLNESS FOODBORNE ILLNESSES ................................................................................. .............................................................................. MICROBIAL DESTRUCTION MICROBIAL GROWTH CONTROL ........................................................................ MICROBIAL LOAD DETERMINATION ................................................................. DIAGNOSTIC TESTS ....................................................................................... SUMMARY ................................................................................................. S TUDY QUESTIONS ....................................................................................... VII CHAPTER 4 CHAPTER 5 CHAPTER 6 CHAPTER 7 CHAPTER 8 CHAPTER 9 THE RELATIONSHIP OF ALLERGENS TO SANITATION ............................................. 70 W WHA T AE S ? ................................................................................. 71 ALLERGEN CONTROL ...................................................................................... 71 SUMMARY ................................................................................................. 75 ....................................................................................... STUDY QUESTIONS 75 FOOD CONTAMINATION SOURCES .................................................................. 76 TRANSFER OF CONTAMINATION ...................................................................... 77 CONTAMINATION OF FOODS .......................................................................... 77 OTHER CONTAMINATION SOURCES ................................................................. 80 PROTECTION AGAINST CONTAMINATION ........................................................ 81 SUMMARY ................................................................................................. 82 STUDY QUESTIONS ....................................................................................... 82 PERSONAL HYGIENE AND SANITARY FOOD HANDLING ........................................ 83 PERSONAL HYGIENE ..................................................................................... 83 SANITARY FOOD HANDLING ............................................................................ 96 ................................................................................................. SUMMARY 97 ....................................................................................... STUDY QU ESTIONS 98 THE ROLE OF HACCP IN SANITATION ........................................................... 99 WHAT IS HACCP? ................................................................................... 99 HACCP DEVELOPRNENT .............................................................................. 101 INTERFACE WITH GMPS AND SSOPS ............................................................ 106 HACCP PRINCIPLES .............................................................................. 106 ...................................... 0RGIINIZATION.IMPLENIENTATION. AND MAINTENANCE 111 ................................................................................................. SUMMARY 114 ....................................................................................... STUDY QUEST IO NS 114 QUALITY ASSURANCE FOR SANITATION ............................................................. 116 ..................................................... THE ROLE OF TOTAL QUALITY MANAGEMENT 117 ................................................ QUALITY ASSURENCE FOR EFFECTIVE SANITATION 117 ......................................................... ORGANIZATION FOR QUALITY ASSURANCE 119 ........................................ ESTABLISHMENT OF A QUALITY ASSURANCE PROGRAM 125 ........................................................................... ............ SUMMARY ..... 139 STUDY QUESTIONS ....................................................................................... 140 CLEANING COMPOUNDS ............................................................................... S OI L CHARACTERISTICS .................................................................................. EFFECTS OF SURFACE CHARACTERISTICS ON SOIL DEPOSITION ................................ ................................................................ S O IL ATTACHLNE~LI: CHARACTERISTICS . . CLEANING COMPOUND CHARACTERISTICS ......................................................... CLASSIFICATION OF CLEANING COMPOUNDS ..................................................... CLEANING AUXILIARIES ................................................................................. SCOURING CO M POUNDS ............................................................................... CLEA N ING COMPOUND SELECTION ................................................................. TABLE OF CONTENTS IX CHAPTER 10 CHAPTER 11 CHAPTER 12 CHAPTER 13 ......................................................... HANDLING AND S TORAGE PRECAUTIONS 157 ............................................................................................... SUMMARY 163 ..................................................................................... STUDY QUESTIONS 163 ............................................................................................... SANITIZERS 165 SANITIZINGMETHODS .............................................................................. 165 ............................................................................................... SUMMARY 188 ..................................................................................... STUDY QUESTIONS 188 SANITATION EQUIPMENT ........................................................................... 190 ..................................................................................... SANITATION COSTS 190 .............................................................................. EQUIPMENT SELECTION 191 .............................................................................. CLEANING EQUIPMENT 193 ............................................................................. SANITIZING EQUIPMENT 210 LUBRICATION EQUIPMENT .......................................................................... 211 ............................................................................................... SUMMARY 211 ..................................................................................... STUDY QUESTIONS 212 ........................................................................ WASTE PRODUCT HANDLING 213 .................................................................... STRATEGY FOR WASTE DISPOSAL 214 ............................................................................... PLANNING THE SURVEY 214 .............................................................................. SOLID WASTE DISPOSAL 218 ............................................................................ LIQUID WASTE DISPOSAL 218 SUMMARY ......................................................................................... 233 ..................................................................................... STUDY QUESTIONS 233 ........................................................................................... PEST CONTROL 235 ................................................................................... INSECT INFESTATION 235 .......................................................................................... COCKROACHES 235 .................................................................................. INSECT DESTRUCTION 240 ................................................................................................. RODENTS 245 ...................................................................................................... BIRDS 249 ................................................................................... USE OF PESTICIDES 250 ................................ ..................... INTEGRATED PEST MANAGEMENT ......... 252 ............................................................................................... SUMMARY 255 STUDY QUESTIONS ................................................................................... 255 CHAPTER 14 SANITARY DESIGN AND CONSTRUCTION FOR FOOD PROCESSHG .......................... 257 SITE SELECTION .......................................................................................... 257 ..................................................................................... SITE PREPARATION 258 .................................................... BUILDING CONSTRUCTION CONSIDERATIONS 258 .................................................... PROCESSING AND DESIGN CONSIDERATIONS 260 ....................................... ................................ PEST CONTROL DESIGN ......... 265 .......................................................................... CONSTRUCTION MATERIALS 266 ............................................................................................... SUMMARY 266 STUDY QUESTIONS ..................................................................................... 266 CHAPTER 15 CHAPTER 16 CHAPTER 17 ................... LOW-MOISTURE FOOD MANUFACTURING AND STORAGE SANITATION 268 .................................................... SANITARY CONSTRUCTION CONSIDERATIONS 268 .................................................... RECEIPT AND STORAGE OF RAW MATERIALS 272 CLEANING OF LOW-MOISTURE FOOD MANUFACTURING PLANTS ........................... 280 SUMMARY ............................................................................................... 281 ..................................................................................... STUDY QUESTIONS 281 DAIRY PROCESSING PLANT SANITATION ......................................................... 283 ................................................................................. ROLE OF PATHOGENS 284 .................................................... SANITARY CONSTRUCTION CONSIDERATIONS 286 ......................................................... SOIL CHARACTERISTICS IN DAIRY PLANTS 287 . . . . .............................................................................. SANITATION PRINCIPLES 288 .............................................................................. CLEANING EQUIPMENT 291 ............................................................................................... SUMMARY 296 ..................................................................................... STUDY QUESTIONS 296 ........................................................ MEAT AND PO UL TRY PLANT SANITATION 298 ROLE OF SANITATION ................................................................................ 298 .............................................................................. SANITATION PRINCIPLES 306 ................................ CLEANING COMPOUNDS FOR MEAT AND POULTRY PLANTS 308 .................................................. SANITIZERS FOR MEAT AND POULTRY PLANTS 309 ............................................................................. SANITATION PRACTICES 312 ............................................................................ SANITATION PROCEDURES 314 TROUBLESHOOTING TIPS ............................................................................. 324 SUMMARY ............................................................................................... 325 ..................................................................................... STUDY QUESTIONS 325 CHAPTER 18 CHAPTER 19 ....................................................................... SEAFOOD PLANT SANITATION 327 .................................................... SANITARY CONSTRUCTION CONSIDERATIONS 327 . . .......................................................................... CONTAMINATION SOURCES 329 . . .............................................................................. SANITATION PRINCIPLES 330 RECOVERY OF BY-PRODUCTS ....................................................................... 334 ............................................................................................... SUMMARY 334 ..................................................................................... STUDY QUESTIONS 334 .................................... FRUIT AND VEGETABLE PROCESSING PLANT SANITATION 336 . . .......................................................................... CONTAMINATION SOURCES 336 SANITARY CONSTRUCTION CONSIDERATIONS ................................................... 338 ........................................................................ CLEANING CONSIDERATIONS 340 CLEANING OF PROCESSING PLANTS ............................................................... 341 CLEANERS AND SANITIZERS .......................................................................... 343 CLEANING PROCEDURES ............................................................................. 344 EVALUATION OF SANITATION EFFECTIVENESS ................................................... 346 SUMMARY .............................................................................................. 348 STUDY QUESTIONS .................................................................................... 348 TABLE OF CONTENTS XI CHAPTER 20 CHAPTER 21 CHAPTER 22 LANT SANITATION ............................................................... 350 MYCOLOGY OF BEVERAGE MANUFACTURE ...................................................... 350 SANITATION PRINCIPLES .......................................................................... 350 NONALCOHOLIC BEVERAGE PLANT SANITATION ................................................ 352 ................................................................................. BREWERY SANITATION 355 WINERY SANITATION .............................................................................. 361 DISTILLERY SANITATION ............................................................................... 367 SUMMARY ............................................................................................... 369 ..................................................................................... STUDY QUESTIONS 369 FOODSERVICE SANITATION ........................................................................... SANITARY DESIGN ...................................................................................... ...................................................................... CONTAMINATION REDUCTION .............................................. SANITARY PROCEDURES FOR FOOD PREPARATION .............................................................................. SANITATION PRINCIPLES ..................................................... FOODSERVICE SANITATION REQUIREMENTS ............................................................................................... SUMMARY STUDY QUESTIONS ..................................................................................... MANAGEMENT AND SANITATION ................................................................. 392 .................................................................... MANAGEMENT REQUIREMENTS 392 EMPLOYEE SELECTION ............................................................................... 394 MANAGEMENT OF A SANITATION OPERATION ................................................. 396 TOTAL QUALITY MANAGEMENT ............................................................... 400 ............................................................................................... SUMMARY 401 ..................................................................................... STUDY QUESTIONS 401 .......................................................................................................................... INDEX 406
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author	Marriott, Norman G. Gravani, Robert B.
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spelling	Marriott, Norman G. Verfasser aut Principles of food sanitation Norman G. Marriott ; Robert B. Gravani 5. ed. New York [u.a.] Springer 2006 XIV, 413 S. Ill. txt rdacontent n rdamedia nc rdacarrier Food science texts series Lebensmittelhygiene Food handling Food industry and trade Sanitation Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf (DE-588)4151278-9 Einführung gnd-content Lebensmittelhygiene (DE-588)4034887-8 s DE-604 Gravani, Robert B. Verfasser aut OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013361305&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Marriott, Norman G. Gravani, Robert B. Principles of food sanitation Lebensmittelhygiene Food handling Food industry and trade Sanitation Lebensmittelhygiene (DE-588)4034887-8 gnd
subject_GND	(DE-588)4034887-8 (DE-588)4151278-9
title	Principles of food sanitation
title_auth	Principles of food sanitation
title_exact_search	Principles of food sanitation
title_full	Principles of food sanitation Norman G. Marriott ; Robert B. Gravani
title_fullStr	Principles of food sanitation Norman G. Marriott ; Robert B. Gravani
title_full_unstemmed	Principles of food sanitation Norman G. Marriott ; Robert B. Gravani
title_short	Principles of food sanitation
title_sort	principles of food sanitation
topic	Lebensmittelhygiene Food handling Food industry and trade Sanitation Lebensmittelhygiene (DE-588)4034887-8 gnd
topic_facet	Lebensmittelhygiene Food handling Food industry and trade Sanitation Einführung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013361305&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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