Books  Sustainable Development  Agriculture & Food 

Essentials of Food Sanitation

Handbook / Manual

By: Norman G Marriott

344 pages, Figs, tabs

Aspen Publishers

Paperback | Dec 1997 | #124482 | ISBN: 0412080117
Availability: Usually dispatched within 1 week Details
NHBS Price: £67.99 $88/€74 approx

About this book

This is 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 food service, including the methods and principles for sanitary food handling and considerations at various control points in the flow of food service is provided.


Sanitation: definitions and regulations. Quality Assurance and Hazard Analysis Critical Control Point (HACCP). Microorganisms. Sources of food contamination. Personal hygiene and food handling. Cleaning compounds. Sanitizing methods. Cleaning and sanitizing systems. Waste disposal. Pest control. Dairy processing and product sanitation. Seafood processing and product sanitation. Fruit and vegetable processing and product sanitation. Beverage plant sanitation. Low moisture food processing and storage sanitation. Sanitary food handling in foodservice. Food-service control points. Management and sanitation. Answers to study questions.

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