| 书目名称 | Principles of Food Sanitation | | 编辑 | Norman G. Marriott,M. Wes Schilling,Robert B. Grav | | 视频video | | | 概述 | Acclaimed textbook and industry reference.Thoroughly updated chapters.Essential for food processing or food preparation operations | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Now 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.. | | 出版日期 | Textbook 2018Latest edition | | 关键词 | food hygiene; food sanitation; HACCP; food quality assurance; food contamination | | 版次 | 6 | | doi | https://doi.org/10.1007/978-3-319-67166-6 | | isbn_softcover | 978-3-030-09792-9 | | isbn_ebook | 978-3-319-67166-6Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer International Publishing AG, part of Springer Nature 2018 |
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发表于 2025-3-21 20:00:21
