TY  - BOOK
AU  - Maddox,Ian S.
TI  - Practical sanitation in the food industry
SN  - 2884490051
AV  - TP373.6 .M33 1994
U1  - 363.1926 
PY  - 1994///]
CY  - Lausanne, Switzerland, USA
PB  - Gordon and Breach Science
KW  - Food industry and trade
KW  - Sanitation
KW  - Food
KW  - Microbiology
KW  - Food handling
N1  - 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
N2  - "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
ER  -