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008 180330s2018 sz | s |||| 0|eng d
020 _a9783319671666
_9978-3-319-67166-6
024 7 _a10.1007/978-3-319-67166-6
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
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082 0 4 _a641.3
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082 0 4 _a664
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100 1 _aMarriott, Norman G.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
245 1 0 _aPrinciples of Food Sanitation
_h[electronic resource] /
_cby Norman G. Marriott, M. Wes Schilling, Robert B. Gravani.
250 _a6th ed. 2018.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2018.
300 _aXXX, 437 p. 50 illus., 23 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Science Text Series,
_x2214-7799
505 0 _aChapter 1: Sanitation and the Food Industry -- Chapter 2: The Relationship of Biosecurity to Sanitation -- Chapter 3: The Relationship of Microorganisms to Sanitation -- Chapter 4: The Relationship of Allergens to Sanitation -- Chapter 5: Food Contamination Sources -- Chapter 6: Personal Hygiene and Sanitary Food Handling -- Chapter 7: The Role of HACCP in Sanitation -- Chapter 8: Quality Assurance for Sanitation -- Chapter 9: Cleaning Compounds -- Chapter 10: Sanitizers -- Chapter 11: Sanitation Equipment -- Chapter 12: Waste Product Handling -- Chapter 13: Pest Control -- Chapter 14: Sanitary Design and Construction for Food Processing -- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation -- Chapter 16: Dairy Processing Plant Sanitation -- Chapter 17; Meat and Poultry Plant Sanitation -- Chapter 18: Seafood Plant Sanitation -- Chapter 19: Fruit and Vegetable Processing Plant Sanitation -- Chapter 20: Beverage Plant Sanitation -- Chapter 21: Foodservice Sanitation -- Chapter 22: Management and Sanitation.
520 _aNow 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.
650 0 _aFood science.
650 0 _aFood Microbiology.
650 1 4 _aFood Science.
650 2 4 _aFood Microbiology.
700 1 _aSchilling, M. Wes.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
700 1 _aGravani, Robert B.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783319671642
776 0 8 _iPrinted edition:
_z9783319671659
776 0 8 _iPrinted edition:
_z9783030097929
830 0 _aFood Science Text Series,
_x2214-7799
856 4 0 _uhttps://doi.org/10.1007/978-3-319-67166-6
907 _a.b16911921
_b2022-03-17
_c2022-03-17
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