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E-Book

E-Book, Englisch, 344 Seiten, eBook

Reihe: Food Science Text Series

Marriott Essentials of Food Sanitation


1997
ISBN: 978-1-4615-6045-6
Verlag: Springer US
Format: PDF
 Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 344 Seiten, eBook

Reihe: Food Science Text Series

ISBN: 978-1-4615-6045-6
Verlag: Springer US
Format: PDF
 Kopierschutz: 1 - PDF Watermark

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 inthe flow of foodservice is provided.

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Zielgruppe

Research

Autoren/Hrsg.

Marriott, Norman G.

Weitere Infos & Material

Sanitation: Definitions and Regulations. Microorganisms. Sources of Food Contamination. Personal Hygiene and Food Handling. Cleaning Compounds. Sanitizing Methods. Cleaning and Sanitizing Systems. Waste Disposal. Pest Control. Quality Assurance and HACCP. Dairy Processing and Product Sanitation. Meat and Poultry Sanitation. Seafood Sanitation. Fruit and Vegetable Processing and Product Sanitation. Beverage Plant Sanitation. Low Moisture Food Sanitation. Sanitary Food Handling in Foodservice. Foodservice Control Points. Management and Sanitation. Appendixes. Glossary. Answers to Study Questions. Index

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