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Principles of Food Sanitation, 2d ed.

Principles of Food Sanitation

A new edition is always a good sign because it means that the first one was favourably received and found a niche in the marketplace. Not only has this second edition been updated but it includes several new features. For instance, there is a new chapter on beverage plant sanitation, additional information on environmental pathogens, further material on rapid methods of microbial load determination, more on pest control, more information on food regulations, better coverage of sanitizers and newer information on HACCP. Because of the greater need for hygienic practices in both processing and distributing food materials, the introductory chapter has been increased in length to give better coverage. Significantly, there is a chapter on how to organize, operate and monitor a suitable programme of hygiene control. The importance of Hazard Analysis Critical Control Points is carefully spelt out.

The seventeen chapters are entitled; The role of sanitation in the food industry; The relationship of micro-organisms to sanitation; Food contamination sources; Personal hygiene and food handling; Cleaning compounds; Sanitizers; Sanitation equipment and systems; Waste product handling; Pest control; Dairy processing and product sanitation; Meat and poultry processing and product sanitation; Seafood processing and product sanitation; Fruit and vegetable processing and product sanitation; Beverage plant sanitation; Foodservice sanitation; Development of a quality assurance and sanitation programme; and Management and sanitation.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 1990
Words:223
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