Principles of Food Sanitation (6th Ed., 6th ed. 2018) Food Science Text Series
Auteurs : Marriott Norman G., Schilling M. Wes, Gravani Robert B.
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.
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.
Date de parution : 12-2018
Ouvrage de 437 p.
17.8x25.4 cm
Date de parution : 04-2018
Ouvrage de 437 p.
17.8x25.4 cm
Thèmes de Principles of Food Sanitation :
Mots-clés :
food hygiene; food sanitation; HACCP; food quality assurance; food contamination