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Principles of Food Sanitation

By: Marriott, Norman G [author.].
Contributor(s): Gravani, Robert B [author.] | SpringerLink (Online service).
Material type: materialTypeLabelBookSeries: Food Science Texts Series: Publisher: Boston, MA : Springer US, 2006.Edition: Fifth Edition.Description: XIV, 413 p. 47 illus. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780387250854.Subject(s): Chemistry | Food -- Biotechnology | Chemistry | Food Science | Chemistry/Food Science, generalDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
Sanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation.
In: Springer eBooksSummary: Now in its 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. New features in this edition include: 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 Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors 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 Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York.
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Item type Current location Call number Status Date due Barcode Item holds
E books E books PK Kelkar Library, IIT Kanpur
Available EBK8448
Total holds: 0

Sanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation.

Now in its 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. New features in this edition include: 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 Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors 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 Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York.

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