Titlebook: Essentials of Food Sanitation; Norman G. Marriott,Gill Robertson Book 1997 Springer Science+Business Media Dordrecht 1997 HACCP.Hazard Ana

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Pest Control,od supplies. Foodservice staff need to know about pests that can contaminate the food supply and how to control them. The number of species of insects, rodents, and birds that cause problems in the food supply is small, but they cost the food industry billions of dollars every year.

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Beverage Plant Sanitation,ants. Cleaning and control of microbes are more difficult in breweries and wineries than in plants that produce nonalcoholic beverages. Therefore, most of this chapter will concentrate on these two areas.

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https://doi.org/10.1007/978-1-4615-6045-6HACCP; Hazard Analysis and Critical Control Points; Seafood; food; food processing; food science; hygiene;

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Cooperative Games and Examples,To keep the facility safe and hygienic, seafood processors need to know about:

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