Principles of Food Sanitation by Norman G Marriott

Principles of Food Sanitation by Norman G Marriott

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.

"This 4th revision of the previously successful text is designed to teach the subject of food plant sanitation to an educated audienceIt is not intended for individuals with no scientific knowledge. It can be used as an excellent textbook for an undergraduate college level food plant sanitation course. It is written for students who may not have an introductory science background. For example, the authors describe and define microorganisms (bacteria, yeast, mold viruses) and describe typical microbial growth. Because of this basic approach to sanitation, this text could serve students who need knowledge about sanitation but may lack some of the required background, such as restaurant or hotel managers and food service majors. Topics covered include those that are required for a food plant sanitation course: government rules and regulations, biosecurity, microorganisms, food contamination, employee hygiene, HACCP, quality assurance, cleaning and sanitizing, sanitation equipment, pest control, and chapters that cover specific food types (low-moisture food, dairy, meat and poultry, seafood, fruit and vegetables, beverage, food service) and management and sanitation. The topics are well-described and clearly explained. This text could be used to supplement courses that deal with specific topics such as meat science or fruit and vegetable processing. The appropriate chapters could be employed in discussions of sanitation in these facilities. I highly recommend this text."

- Scott Martin, Dept. of Food Science and Human Nutrition, University of Illinois
Journal of Food Science Education Volume 5 Issue 2 April 2006

SKU	Unavailable
ISBN 13	9780387250250
ISBN 10	0387250255
Title	Principles of Food Sanitation
Author	Norman G Marriott
Series	Food Science Text Series
Condition	Unavailable
Binding Type	Hardback
Publisher	Springer-Verlag New York Inc.
Year published	2006-01-05
Number of pages	413
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.