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Food handling. --- Food industry and trade --- Sanitation.

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

Food industry and trade --- Food handling. --- Sanitation. --- Chemistry. --- Food --- Food Science. --- Chemistry/Food Science, general. --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Physical sciences --- Biotechnology. --- Food sanitation --- Handling of food --- Sanitation, Household --- Food-plant sanitation --- Food science. --- Science --- Food—Biotechnology.

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General microbiology --- Hygiene. Public health. Protection --- Infectious diseases. Communicable diseases --- Production management --- Food science and technology --- preventieve gezondheidszorg --- microbiologie --- gezondheidspromotie --- voedingsleer --- besmettelijke ziekten --- kwaliteitscontrole

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Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It 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 in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Chemistry. --- Food --- Microbiology. --- Food Science. --- Food Microbiology. --- Biotechnology. --- Food science. --- Microbiology. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Science --- Sanitary microbiology --- Bacteriology --- Food handling. --- Food sanitation --- Handling of food --- Sanitation, Household --- Food industry and trade --- Sanitation. --- Food—Biotechnology. --- Microbial biology --- Biology --- Microorganisms

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In un'epoca in cui sia l'opinione pubblica, sia la normativa assegnano un ruolo centrale all'igiene e alla sicurezza degli alimenti, tutte le industrie del settore alimentare - dalla trasformazione delle materie prime fino alla vendita e alla somministrazione - avvertono l'esigenza di procedure di sanificazione sempre più efficaci e perfezionate. Questo volume è la versione italiana dell'opera originale Principles of Food Sanitation, giunta ormai alla sua quinta edizione, la cui validità nella formazione degli specialisti è riconosciuta a livello internazionale. Il testo è uno strumento in grado di fornire agli operatori delle industrie alimentari, ma anche agli studenti, informazioni complete sulle più aggiornate procedure di sanificazione e sulle modalità per garantire un elevato livello di sicurezza degli alimenti. Il volume, che si presta anche alla consultazione per specifiche categorie di alimenti, non tratta solo dei prodotti, delle attrezzature e dei sistemi impiegati nella sanificazione, ma offre anche una serie di indicazioni pratiche per raggiungere gli indispensabili livelli di igiene in tutte le fasi della trasformazione e della preparazione degli alimenti.

General microbiology --- Hygiene. Public health. Protection --- Infectious diseases. Communicable diseases --- Production management --- Food science and technology --- preventieve gezondheidszorg --- microbiologie --- gezondheidspromotie --- voedingsleer --- besmettelijke ziekten --- kwaliteitscontrole