Pub. Date:
Springer Netherlands
Principles of Food Sanitation

Principles of Food Sanitation

by Norman Marriott


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This highly acclaimed text/reference presents concise, thorough discussions of the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation.This fourth edition also provides specific directions for how to apply these fundamentals to attain hygienic conditions in various food processing and food preparation facilities.


  • Reorganized for ease of use, and each major topic is completely revised: regulations, cleaning compounds, microbial methods, sanitizers, cleaning equipment, waste disposal, and quality assurance
  • This new edition addresses the newly approved meat and poultry HACCP regulations
  • Addition of study questions at the end of each chapter and glossary for quick reference of the key terminology
  • New chapter on design and construction guidelines for food establishments
  • Important new information on rapid methods for the identification of microorganism; pest control; cleaning compounds and sanitizers; waste disposal and wastewater treatment; and cleaning information for different food establishments
  • New illustrations of cleaning and sanitizing equipment
  • Study questions for each chapter
  • Instructor's Manual available.

Product Details

ISBN-13: 9780442318079
Publisher: Springer Netherlands
Publication date: 09/01/1989
Series: Food Science and Technology Series
Edition description: 1989
Pages: 387
Product dimensions: 0.00(w) x 0.00(h) x (d)

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.

Table of Contents

Contents: Sanitation and the Food Industry * Relationship of Microorganisms to Sanitation * Food Contamination Sources * Personal Hygiene and Sanitary Food Handling * The Role of HACCP in Sanitation * Quality Assurance * Cleaning Compounds * Sanitizers * Sanitation Equipment * Waste Product Disposal * Pest Control * Sanitary Design and Construction of Food Facilities * Low Moisture Food Manufacturing and Storage Sanitation * Dairy Processing Plant Sanitation * Meat and Poultry Plant Sanitation * Seafood Plant Sanitation * Fruit and Vegetable Processing Plant Sanitation * Beverage Plant Sanitation * Food Service Sanitation * Management and Sanitation * Glossary * Index

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