Maddox, Ian S., <br/><br/>
Practical sanitation in the food industry / 
Ian S. Maddox. 
 - xii, 182 pages :  illustrations ;  24 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>2884490051 9782884490054 2881249922 9782881249921 
<br/><br/><label>LCCN: </label>00501593 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Sanitation<br/>Sanitation.<br/>Food--Microbiology<br/>Food handling.
<br/><br/><label>LC Class. No.: </label>TP373.6  / .M33 1994 TX911.3.S3  / M33 1994 
<br/><br/><label>Dewey Class. No.: </label>363.1926