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Principles of Food Sanitation
 
 
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Principles of Food Sanitation [Hardcover]

Marriott (Author)

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Hardcover CDN $57.93   -- --
Hardcover, Sep 30 1999 --   -- --
Paperback CDN $72.23   -- --
There is a newer edition of this item:
Principles of Food Sanitation Principles of Food Sanitation
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"This 4th revision of the previously successful text is designed to teach the subject of food plant sanitation to an educated audience. It is not intended for individuals with no scientific knowledge. It can be used as an excellent textbook for an undergraduate college level food plant sanitation course. It is written for students who may not have an introductory science background. For example, the authors describe and define microorganisms (bacteria, yeast, mold viruses) and describe typical microbial growth. Because of this basic approach to sanitation, this text could serve students who need knowledge about sanitation but may lack some of the required background, such as restaurant or hotel managers and food service majors. Topics covered include those that are required for a food plant sanitation course: government rules and regulations, biosecurity, microorganisms, food contamination, employee hygiene, HACCP, quality assurance, cleaning and sanitizing, sanitation equipment, pest control, and chapters that cover specific food types (low-moisture food, dairy, meat and poultry, seafood, fruit and vegetables, beverage, food service) and management and sanitation. 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. I highly recommend this text." - Scott Martin, Dept. of Food Science and Human Nutrition, University of Illinois Journal of Food Science Education Volume 5 Issue 2 April 2006  --This text refers to the Paperback edition.

Book Description

This highly acclaimed reference and text presents concise, thorough discussions of the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. Two new chapters address HACCP and sanitary design and construction.
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4.0 out of 5 stars Principles of Food Sanitation, Feb 26 2010
By JRW "Jim" - Published on Amazon.com
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This review is from: Principles of Food Sanitation (Hardcover)
I purchased multiple copies to hand out to folks in my company. It has been a very valuable resource to them in their jobs.
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