Principles of Food Sanitation

Name: Principles of Food Sanitation
Price: 165.78 AUD
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ISBN: 9783319671642

Norman G. Marriott, M. Wes Schilling, Robert B. Gravani

$206.95 $165.78

Hardback

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English

Springer International Publishing AG
17 April 2018

Food manufacturing & related industries; Food & beverage technology

Series: Food Science Text Series

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.

By: Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
Imprint: Springer International Publishing AG
Country of Publication: Switzerland
Edition: Sixth Edition 2018
Dimensions: Height: 254mm, Width: 178mm,
Weight: 1.091kg
ISBN: 9783319671642
ISBN 10: 3319671642
Series: Food Science Text Series
Pages: 437
Publication Date: 17 April 2018
Audience: College/higher education , A / AS level
Format: Hardback
Publisher's Status: Active

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. M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi. Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.