Principles of Food Sanitation 5th edition (Food Science Texts Series)

Principles of Food Sanitation 5th edition (Food Science Texts Series) by Norman G. Marriott and Robert B. Gravani provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference 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 features in this edition include:

• A new chapter on the concerns about biosecurity and food sanitation.
  
• Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal.
  
• Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods.
  

The topics are well-described and clearly explained. This text could be used to supplement courses that deal with specific topics such as meat science or fruit and vegetable processing. The appropriate chapters could be employed in discussions of sanitation in these facilities.

Book Details

• Hardcover: 413 pages
  
• Publisher: Springer; 5th edition (January 5, 2006)
  
• Language: English
  
• ISBN-10: 0387250255
  
• ISBN-13: 9780387250250
  
• Product Dimensions: 10 x 6.8 x 1 inches
  
• List Price: $69.95
  
• Price: $55.96
  
• You Save: $13.99 (20%)
  

Tags: Food Sanitation