Focusing on the regulations and concepts related to food plant sanitation, this reference covers the fundamental and practical aspects of sanitation in food production. It features sanitation practices vital to the cereal, seafood, beverage, fruit, grain, fats and oils, and poultry processing industries.
Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry''s most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
þFederal and state regulations and guidelines
þMajor biological and nonbiological contaminants
þCleaning a food plant
þSanitation and worker safety
þHousekeeping
þProduct quality
þCommodity processing
þRetail food sanitation
þEnforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.
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