Authors: Norman G. Marriott, Robert B. Gravani
ISBN-13: 9780387250250, ISBN-10: 0387250255
Format: Hardcover
Publisher: Springer-Verlag New York, LLC
Date Published: February 2009
Edition: 5th Edition
NORMAN G. MARRIOTT, Extension Food Scientist and Professor at Virginia Polytechnic Institute and State University in Blacksburg, VA. He has worked and been a consultant to the meat industry, and is the author of over 500 journal papers, research reports, technical abstracts, and articles. Dr. Marriott received his PhD in meat science from Texas A&M University
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation 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:
About the authors
Norman G. Marriott 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
Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York
An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Ch. 1 | Sanitation and the food industry | 1 |
Ch. 2 | The relationship of biosecurity to sanitation | 16 |
Ch. 3 | The relationship of microorganisms to sanitation | 25 |
Ch. 4 | The relationship of allergens to sanitation | 70 |
Ch. 5 | Food contamination sources | 76 |
Ch. 6 | Personal hygiene and sanitary food handling | 83 |
Ch. 7 | The role of HACCP in sanitation | 99 |
Ch. 8 | Quality assurance for sanitation | 116 |
Ch. 9 | Cleaning compounds | 141 |
Ch. 10 | Sanitizers | 165 |
Ch. 11 | Sanitation equipment | 190 |
Ch. 12 | Waste product handling | 213 |
Ch. 13 | Pest control | 235 |
Ch. 14 | Sanitary design and construction for food processing | 257 |
Ch. 15 | Low-moisture food manufacturing and storage sanitation | 268 |
Ch. 16 | Dairy processing plant sanitation | 283 |
Ch. 17 | Meat and poultry plant sanitation | 298 |
Ch. 18 | Seafood plant sanitation | 327 |
Ch. 19 | Fruit and vegetable processing plant sanitation | 336 |
Ch. 20 | Beverage plant sanitation | 350 |
Ch. 21 | Foodservice sanitation | 371 |
Ch. 22 | Management and sanitation | 392 |