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Author : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 47,6 Mb
Release : 2003
Category : Food handling
ISBN : 1904544118
Author : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 47,9 Mb
Release : 2001-09-01
Category : Electronic
ISBN : 1871912180
Author : David Zachary McSwane
Publisher : Pearson Prentice Hall
Page : 268 pages
File Size : 41,5 Mb
Release : 2006
Category : Food handling
ISBN : 0131272764
Author : David Zachary McSwane
Publisher : Unknown
Page : 368 pages
File Size : 45,8 Mb
Release : 2015
Category : Food handling
ISBN : 0990360431
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 356 pages
File Size : 47,7 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 : Anonim
Publisher : Unknown
Page : 19 pages
File Size : 41,6 Mb
Release : 2002
Category : Food industry and trade
ISBN : 1871912628
Author : David Zachary McSwane,Nancy Rue,Richard Linton
Publisher : Unknown
Page : 0 pages
File Size : 40,5 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 : 432 pages
File Size : 41,9 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 : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 48,9 Mb
Release : 2009
Category : Electronic
ISBN : 1906404755
Author : David Zachary McSwane,Nancy Rue,Lawrence Pong,Richard Linton
Publisher : Prentice Hall
Page : 150 pages
File Size : 52,6 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 : Richard A. Sprenger
Publisher : Unknown
Page : 18 pages
File Size : 55,9 Mb
Release : 2008
Category : Food
ISBN : 1906404097
Author : Richard A. Sprenger
Publisher : Unknown
Page : 0 pages
File Size : 52,9 Mb
Release : 2023
Category : Electronic
ISBN : 1915256232
Author : Carolyn Meggitt
Publisher : Heinemann
Page : 198 pages
File Size : 42,5 Mb
Release : 2003
Category : Medical
ISBN : 0435455311
When is it safe to serve food to clients? This is a question posed by many responsible carers. This volume covers the issues faced by a range of occupations where people have to handle food, from hazards to hygiene to legislation.
Author : Francis Eric Amuquandoh
Publisher : Xlibris Corporation
Page : 169 pages
File Size : 41,7 Mb
Release : 2016-09-16
Category : Health & Fitness
ISBN : 9781514498644
This book provides insights into common food safety breaches along the food chain in the hospitality industry as well as the health consequences of producing and consuming unsafe food. The book also highlights ways of procuring, handling, preparing, and serving food at homes and food service facilities by Ghanaians in particular and Africans in general.
Author : Culina Salus
Publisher : Unknown
Page : 480 pages
File Size : 52,8 Mb
Release : 2019-10-03
Category : Electronic
ISBN : 1692106570
Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.
