Principles of Food Sanitation (Food Science Text Series)

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

ISBN 10: 3319671642 / ISBN 13: 9783319671642

Published by Springer, 2018

About this Item

pp. 377.

Seller Inventory # 370570619

Bibliographic Details

• Title: Principles of Food Sanitation (Food Science Text Series)
• Publisher: Springer
• Publication Date: 2018
• Language: English
• ISBN 10: 3319671642
• ISBN 13: 9783319671642
• Binding: Hardcover
• Condition: New

About this title

Synopsis

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.

About the Author

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.