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Author:
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 620
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Book Description
Author:
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 620
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Book Description
Author:
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 692
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Book Description
Author: Agrippa Nelson Bell
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 586
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Book Description
Author:
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 752
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Book Description
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 68
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Book Description
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1461560454
Category : Technology & Engineering
Languages : en
Pages : 356
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Book Description
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Author: United States. Public Health Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 36
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Book Description
Author: John Duffy
Publisher: University of Illinois Press
ISBN: 9780252062766
Category : Medical
Languages : en
Pages : 346
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Book Description
Aided by an extensive range of photographs and illustrations, the author shows how the various properties of sand and its location in the earths crust are diagnostic clues to understanding the dynamics of the earth's surface. The evolution of public health from a field that sought only to limit the spread of acute communicable diseases to one who's goals include health maintenance, wellness, and environmental conditions--and how this evolution fits into the framework of American social, political, and economic developments. Annotation copyrighted by Book News, Inc., Portland, OR
Author: EduGorilla Prep Experts
Publisher: EduGorilla Publication
ISBN: 9367847696
Category : Education
Languages : en
Pages : 407
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Book Description
EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels.
Author: Norman Marriott
Publisher: Springer Science & Business Media
ISBN: 0387250255
Category : Technology & Engineering
Languages : en
Pages : 425
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Book Description
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
