Bibliografische Daten
ISBN/EAN: 9780412080111
Sprache: Englisch
Umfang: 344 S., 34 s/w Illustr., 344 p. 34 illus.
Einband: kartoniertes Buch
Beschreibung
InhaltsangabeSanitation: Definitions and Regulations. Microorganisms. Sources of Food Contamination. Personal Hygiene and Food Handling. Cleaning Compounds. Sanitizing Methods. Cleaning and Sanitizing Systems. Waste Disposal. Pest Control. Quality Assurance and HACCP. Dairy Processing and Product Sanitation. Meat and Poultry Sanitation. Seafood Sanitation. Fruit and Vegetable Processing and Product Sanitation. Beverage Plant Sanitation. Low Moisture Food Sanitation. Sanitary Food Handling in Foodservice. Foodservice Control Points. Management and Sanitation. Appendixes. Glossary. Answers to Study Questions. Index
Inhalt
Sanitation: Definitions and Regulations. Microorganisms. Sources of Food Contamination. Personal Hygiene and Food Handling. Cleaning Compounds. Sanitizing Methods. Cleaning and Sanitizing Systems. Waste Disposal. Pest Control. Quality Assurance and HACCP. Dairy Processing and Product Sanitation. Meat and Poultry Sanitation. Seafood Sanitation. Fruit and Vegetable Processing and Product Sanitation. Beverage Plant Sanitation. Low Moisture Food Sanitation. Sanitary Food Handling in Foodservice. Foodservice Control Points. Management and Sanitation. Appendixes. Glossary. Answers to Study Questions. Index
Informationen gemäß Produktsicherheitsverordnung
Hersteller:
Springer Verlag GmbH
juergen.hartmann@springer.com
Tiergartenstr. 17
DE 69121 Heidelberg
