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A Flour Sanitation Manual.


by Robert Mills and John Pedersen. (USA: Eagan Press).

This new reference book focuses on the details involved in the daily sanitation of flour mills to ensure that high quality wholesome products are produced. The manual was developed with the aid of the Food Protection Committee of the Association of Operative Millers and the Millers' National Federation Environmental Committee in the USA.

Following a section headed General considerations, there are three more chapters with titles Factors responsible for product contamination; Integrated pest control (management); and Sanitation guide. The appendices list items like the insecticides available for use in a food plant and hazard analysis/critical control points. The authors carefully discuss the biological, chemical and physical factors involved then look at the many problems of pest control and finally look at the 'nuts and bolts' of how it should be done. This text is sufficiently well illustrated to allow one to see typical lay-outs and pests in action.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1990
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