Norman G. Marriott, M. Wes Schilling, Robert B. Gravani

eBook, PDF

Principles of Food Sanitation (eBook, PDF)

Beschreibung

Acclaimed textbook and industry reference

Thoroughly updated chapters

Essential for food processing or food preparation operations

Technische Details

• Geräte: PC
• ohne Kopierschutz
• Größe: 7.2MB

Barrierefreiheit

• Text-to-Speech

Autor

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.

M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.

Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.

Produktdetails

• Verlag: Springer International Publishing
• Seitenzahl: 437
• Erscheinungstermin: 30. März 2018
• Englisch
• ISBN-13: 9783319671666
• Artikelnr.: 52941214

Rezensionen

"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 IllinoisJournal of Food Science Education Volume 5 Issue 2 April 2006