• ISBN13: 9783030097929
• Binding: Paperback
• Subject: Food Science & Technology
• Publisher: Springer Verlag
• Publisher Imprint: Springer
• Publication Date: September 16, 2018
• Pages: 468
• Original Price: 59.99 EUR
• Language: English
• Edition: N/A
• Item Weight: 883 grams

About the Book 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. About the Author Norman G. Marriott</b> 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.