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Principles of Food Sanitation

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Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It 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 in this edition:

Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

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Detail Information

Series Title

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Call Number

363.192 6 GRA p

Publisher

gw : Springer., 2018

Collation

1 online resource (XXX, 437 pages 50 illustrations

Language

English

ISBN/ISSN

9783319671642

Classification

363.1926

Content Type

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Media Type

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Carrier Type

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Edition

6th ed.

Subject(s)

Food Microbiology
Microbiology
Food-Biotechnology
Food Science

Specific Detail Info

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Statement of Responsibility

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Other version/related

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