Principles of Food Sanitation
Publication year: 2006
ISBN: 978-0-387-25085-4
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5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference 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.A new chapter on the concerns about biosecurity and food sanitation,Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
Subject: Chemistry and Materials Science, HACCP, Hygiene, Seafood, food production, food safety, food sanitation, hygienic practices, microorganism, mycotoxins, quality assurance
