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Essentials of food sanitation

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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. 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 and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; 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.

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Availability

Detail Information

Series Title

Food science texts series

Call Number

[ITP-LIB-116]

Publisher

nyu : Chapman & Hall., c1997

Collation

xi, 344 p. : ill. ; 26 cm.

Language

English

ISBN/ISSN

9780412080111

Classification

TP373.6 .M36 1997

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Food industry and trade

Specific Detail Info

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Statement of Responsibility

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Other version/related

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