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Author : David Zachary McSwane
Publisher : Pearson Prentice Hall
Page : 268 pages
File Size : 43,5 Mb
Release : 2006
Category : Food handling
ISBN : 0131272764
Author : David Zachary McSwane,Nancy Rue,Richard Linton
Publisher : Unknown
Page : 0 pages
File Size : 42,5 Mb
Release : 2000
Category : Aliments - Manipulation - Sécurité - Mesures
ISBN : 0130173711
For undergraduate courses in Food Safety and Sanitation, in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences Food Retail, Food Service, and Institutional Food Service this current text fills the void for user-friendly educational materials in food safety. More up-to-date than competing books, it offers the latest information published in the 1999 FDA Food Code, and prepares students for the national food safety certification exams.
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 356 pages
File Size : 50,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461560456
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Author : David Zachary McSwane,Nancy Rue,Lawrence Pong,Richard Linton
Publisher : Prentice Hall
Page : 150 pages
File Size : 40,5 Mb
Release : 2000-07-12
Category : Food handling
ISBN : 0130187844
A fundamental overview of all the factors that affect the wholesomeness of food from its inception to the time it is eaten. Essentials of Food Safety and Sanitation, Updated 2nd Edition is based on the Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Chapter topics cover hazards to food safety; factors that affect foodborne illnesses; following the food product flow; the hazard analysis critical control point (HACCP) system; facilities, equipment, and utensils; cleaning and sanitizing operations; environmental sanitation and maintenance; accident prevention and crisis management; education and training; and food safety regulations.
Author : David Zachary McSwane,Richard Linton,Nancy R. Rue
Publisher : Unknown
Page : 321 pages
File Size : 40,5 Mb
Release : 2010-04-15
Category : Food handling
ISBN : 0981990371
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 55,8 Mb
Release : 2011
Category : Food handling
ISBN : OCLC:1011711016
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 51,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475762631
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author : David McSwane,Nancy R. Rue, Ph.D.,Richard Linton
Publisher : Unknown
Page : 136 pages
File Size : 43,6 Mb
Release : 2004-08-02
Category : Technology & Engineering
ISBN : 0131197789
Author : ALOK. KUMAR
Publisher : Unknown
Page : 128 pages
File Size : 46,9 Mb
Release : 2019
Category : Electronic
ISBN : 9386768348
Author : Y. H. Hui,L. Bernard Bruinsma,J. Richard Gorham,Wai-Kit Nip,Phillip S. Tong,Phil Ventresca
Publisher : CRC Press
Page : 770 pages
File Size : 52,6 Mb
Release : 2002-09-13
Category : Technology & Engineering
ISBN : 0203910567
Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in th
Author : David McSwane
Publisher : Prentice Hall
Page : 128 pages
File Size : 54,8 Mb
Release : 2000-01
Category : Electronic
ISBN : 0130187836
Author : Norman Marriott,Robert B. Gravani
Publisher : Springer Science & Business Media
Page : 425 pages
File Size : 55,7 Mb
Release : 2006-01-05
Category : Technology & Engineering
ISBN : 9780387250250
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference 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 features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Author : Norman G. Marriott,M. Wes Schilling,Robert B. Gravani
Publisher : Springer
Page : 437 pages
File Size : 43,7 Mb
Release : 2018-03-30
Category : Technology & Engineering
ISBN : 9783319671666
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.
Author : Mario Stanga
Publisher : John Wiley & Sons
Page : 626 pages
File Size : 45,5 Mb
Release : 2010-03-08
Category : Technology & Engineering
ISBN : 9783527326853
Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.
Author : Nancy R. Rue,Anna Graf Williams
Publisher : Unknown
Page : 0 pages
File Size : 48,6 Mb
Release : 2003
Category : Food handling
ISBN : 0130424021
For courses in Food Safety and Sanitation, Food and Beverage Management, and Hotel Operations where students are seeking national Food Service Certification. Finally, an easy-to-read, full-color illustrated guide explaining the basics of food safety and sanitation. Designed especially for the food worker, this guide takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe! Health departments all over the country are requiring the food worker to know the basics of personal hygiene, time and temperature management, techniques in avoiding cross contamination, and good cleaning and sanitizing practices. Available in Spanish and English!