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Principles of Food Sanitation (Food Science Text)

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Principles of Food Sanitation (Food Science Text) Cover

 

Synopses & Reviews

Publisher Comments:

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

Synopsis:

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.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 sanitationUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposalComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Table of Contents

Preface.- Sanitation and the Food Industry.- The Relationship of Biosecurity to Sanitation.- The Relationship of Microorganisms to Sanitation.- Personal Hygiene and Sanitary Food Handling.- 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.

Product Details

ISBN:
9781441920386
Author:
Marriott, Norman G.
Publisher:
Springer
Author:
Gravani, Robert B.
Subject:
Food Industry & Science
Subject:
Food production
Subject:
food sanitation
Subject:
hygienic practices
Subject:
Mycotoxins
Subject:
Food Science
Subject:
Chemistry/Food Science, general <P>Provides sanitation information needed to ensure hygienic practices and safe foods</P> <P>Presents&nbsp;an updated and concise discussion about sanitation of low-, intermediate-, and high-moisture foods</P> <P>Enables th
Subject:
Science Reference-Technology
Subject:
Chemistry/Food Science, general
Copyright:
Edition Description:
Softcover reprint of hardcover 5th ed. 2006
Series:
Food Science Text Series
Publication Date:
20101129
Binding:
TRADE PAPER
Language:
English
Pages:
427
Dimensions:
254 x 178 mm 799 gr

Related Subjects

History and Social Science » Archaeology » General
Reference » Science Reference » Technology
Science and Mathematics » Chemistry » General

Principles of Food Sanitation (Food Science Text) New Trade Paper
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$94.95 In Stock
Product details 427 pages Not Avail - English 9781441920386 Reviews:
"Synopsis" by , In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.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 sanitationUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposalComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
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