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Author: Jean Jacques
Publisher:
ISBN: 9781729327272
Category :
Languages : fr
Pages : 107
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Book Description
Ce livre de bionettoyage d'une cuisine collective permet de visualiser les étapes principales du nettoyage après la phase de production. Ces fiches se veulent avant tout pédagogiques et certaines peuvent être affichées directement dans la cuisine. On y trouve des fiches de protocoles, un plan de nettoyage et des précisions sur le bionettoyage (méthodologie, utilisation des produits, sécurité).Il s'agit d'une version en noir et blanc et ce livre reprend les tome 1 et 2 de la version e-book (dont les fichiers sont récupérables au moyen d'un lien donné à la fin de ces ouvrages)Attention il s'agit ici de la version en noir et blanc ! (disponible aussi en couleurs)
Author: Jean Jacques
Publisher:
ISBN: 9781729327272
Category :
Languages : fr
Pages : 107
Get Book Here
Book Description
Ce livre de bionettoyage d'une cuisine collective permet de visualiser les étapes principales du nettoyage après la phase de production. Ces fiches se veulent avant tout pédagogiques et certaines peuvent être affichées directement dans la cuisine. On y trouve des fiches de protocoles, un plan de nettoyage et des précisions sur le bionettoyage (méthodologie, utilisation des produits, sécurité).Il s'agit d'une version en noir et blanc et ce livre reprend les tome 1 et 2 de la version e-book (dont les fichiers sont récupérables au moyen d'un lien donné à la fin de ces ouvrages)Attention il s'agit ici de la version en noir et blanc ! (disponible aussi en couleurs)
Author: Jean Jacques ODABACHIAN
Publisher:
ISBN:
Category :
Languages : fr
Pages : 138
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Book Description
Définition du nettoyage, de la désinfection et de l'hygiène. Risques microbiologiques et prévention du risque de contamination en restauration collective. H.A.C.C.P. Règles d'hygiène et sécurité (risque chimique). Réglementation concernant les détergents autorisés. Famille de produits, dilutions et dosages en fonction des types de supports et de salissures. Entretien courant et désinfection des équipements, surfaces et sols en restauration collective. Procédures et autocontrôles. Toxicité des produits et impact sur l'individu et l'environnement. Consignes de sécurité et protections individuelles pour préserver les agents et les utilisateurs ainsi que les locaux et les denrées.Ce livre existe également en version couleurs.
Author: P. Walstra
Publisher: CRC Press
ISBN: 0824746414
Category : Technology & Engineering
Languages : en
Pages : 752
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Book Description
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Author:
Publisher: Food & Agriculture Org
ISBN: 9789251051641
Category : Medical
Languages : en
Pages : 59
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Book Description
Jointly issued by the World Health Organization and the Food and Agriculture Organization. This publication contains the findings of an FAO/WHO expert meeting, held in Geneva in February 2004.
Author: Ayman Hafiz Amer Eissa
Publisher:
ISBN: 9789535152682
Category :
Languages : en
Pages : 304
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Book Description
This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Author: P. F. Fox
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460
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Book Description
Author: Steven Ricke
Publisher: Academic Press
ISBN: 0128004045
Category : Technology & Engineering
Languages : en
Pages : 466
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Book Description
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. - Examines effective control measures and molecular techniques for understanding specific pathogens - Presents GFSI implementation concepts and issues to aid in implementation - Demonstrates how operation processes can achieve a specific level of microbial reduction in food - Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Author:
Publisher:
ISBN:
Category : Birth weight, Low
Languages : en
Pages : 64
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Book Description
Author: Montserrat Espiñeira
Publisher: Woodhead Publishing
ISBN: 0081003218
Category : Technology & Engineering
Languages : en
Pages : 404
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Book Description
Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. - Provides a wide ranging overview of all recent advances in food traceability techniques and technologies - Presents case studies covering when food traceability techniques have been applied to a range of food stuffs - Covers the legal aspects of food traceability in the EU, the USA, and around the world
