Principles of Food Sanitation / Edition 5

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Principles of Food Sanitation, 5th Edition, provides the information necessary to ensure hygienic practices in food production. This highly acclaimed reference and text presents updated and concise discussions of the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. The book also contains new chapters that introduce discussions on allergens and the relationship of biosecurity to sanitation

"...a highly acclaimed reference covering principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effective- ness of monitoring sanitation."

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Editorial Reviews

An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Annotation c. Book News, Inc., Portland, OR
From the Publisher

"This 4th revision of the previously successful text is designed to teach the subject of food plant sanitation to an educated audience. It is not intended for individuals with no scientific knowledge. It can be used as an excellent textbook for an undergraduate college level food plant sanitation course. It is written for students who may not have an introductory science background. For example, the authors describe and define microorganisms (bacteria, yeast, mold viruses) and describe typical microbial growth. Because of this basic approach to sanitation, this text could serve students who need knowledge about sanitation but may lack some of the required background, such as restaurant or hotel managers and food service majors. Topics covered include those that are required for a food plant sanitation course: government rules and regulations, biosecurity, microorganisms, food contamination, employee hygiene, HACCP, quality assurance, cleaning and sanitizing, sanitation equipment, pest control, and chapters that cover specific food types (low-moisture food, dairy, meat and poultry, seafood, fruit and vegetables, beverage, food service) and management and sanitation. The topics are well-described and clearly explained. This text could be used to supplement courses that deal with specific topics such as meat science or fruit and vegetable processing. The appropriate chapters could be employed in discussions of sanitation in these facilities. I highly recommend this text."

- Scott Martin, Dept. of Food Science and Human Nutrition, University of Illinois
Journal of Food Science Education Volume 5 Issue 2 April 2006

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Product Details

  • ISBN-13: 9780387250250
  • Publisher: Springer New York
  • Publication date: 2/11/2009
  • Series: Food Science Text Series
  • Edition description: 5th ed. 2006
  • Edition number: 5
  • Pages: 413
  • Sales rank: 514,236
  • Product dimensions: 10.00 (w) x 7.00 (h) x 0.94 (d)

Table of Contents

Ch. 1 Sanitation and the food industry 1
Ch. 2 The relationship of biosecurity to sanitation 16
Ch. 3 The relationship of microorganisms to sanitation 25
Ch. 4 The relationship of allergens to sanitation 70
Ch. 5 Food contamination sources 76
Ch. 6 Personal hygiene and sanitary food handling 83
Ch. 7 The role of HACCP in sanitation 99
Ch. 8 Quality assurance for sanitation 116
Ch. 9 Cleaning compounds 141
Ch. 10 Sanitizers 165
Ch. 11 Sanitation equipment 190
Ch. 12 Waste product handling 213
Ch. 13 Pest control 235
Ch. 14 Sanitary design and construction for food processing 257
Ch. 15 Low-moisture food manufacturing and storage sanitation 268
Ch. 16 Dairy processing plant sanitation 283
Ch. 17 Meat and poultry plant sanitation 298
Ch. 18 Seafood plant sanitation 327
Ch. 19 Fruit and vegetable processing plant sanitation 336
Ch. 20 Beverage plant sanitation 350
Ch. 21 Foodservice sanitation 371
Ch. 22 Management and sanitation 392
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