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Practical sanitation in the food industry / Ian S. Maddox.

By: Material type: TextTextPublisher: Lausanne, Switzerland ; USA : Gordon and Breach Science, [1994]Copyright date: ©1994Description: xii, 182 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 2884490051
  • 9782884490054
  • 2881249922
  • 9782881249921
Subject(s): DDC classification:
  • 363.1926
LOC classification:
  • TP373.6 .M33 1994
  • TX911.3.S3 M33 1994
Contents:
Introduction -- The Nature of Microorganisms -- Nutrient Requirements and Growth of Microorganisms -- Effect of the Physical Environment on Microorganisms -- Food-Borne Illnesses and Food Spoilage -- Cleaning and Sanitising Chemicals -- Cleaning Procedures -- Water Treatment -- Effluent Treatment -- Management of Sanitation Programs.
Summary: "This book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.The food industry is one of the largest in the world, employing several million people globally. As the practice of food processing has expanded, so food products are now transported long distances around the world and stored for increased periods of time. Spoilage may occur if products are mishandled, which can result in food being a vehicle for transmission of disease. It is therefore essential that all employees in the industry have a sound knowledge of the principles and practice of sanitation."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 363.1926 MAD (Browse shelf(Opens below)) 1 Available A141630B

Includes bibliographical references and index.

Introduction -- The Nature of Microorganisms -- Nutrient Requirements and Growth of Microorganisms -- Effect of the Physical Environment on Microorganisms -- Food-Borne Illnesses and Food Spoilage -- Cleaning and Sanitising Chemicals -- Cleaning Procedures -- Water Treatment -- Effluent Treatment -- Management of Sanitation Programs.

"This book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.The food industry is one of the largest in the world, employing several million people globally. As the practice of food processing has expanded, so food products are now transported long distances around the world and stored for increased periods of time. Spoilage may occur if products are mishandled, which can result in food being a vehicle for transmission of disease. It is therefore essential that all employees in the industry have a sound knowledge of the principles and practice of sanitation."--Publisher description.

Machine converted from AACR2 source record.

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