ABSTRACT
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service 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. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
TABLE OF CONTENTS
part Section I|48 pages
Background, Laws, and Regulations
part Section II|128 pages
Food Hazards, Defects, Contaminants, Security, and Irradiation
chapter 8|28 pages
Food Hazards*
part Section III|167 pages
Sanitation and Regulatory System
part Section IV|46 pages
Cleaning, Sanitizing, and Pest Management
part Section V|459 pages
Food Processing Establishments
part Section VI|111 pages
Fresh Produce and Processed Fruits and Vegetables
part Section VII|87 pages
Meat and Poultry Sanitation
part Section VIII|49 pages
Food Transportation and Warehousing
part Section IX|170 pages
Food Service
part Section X|38 pages
Food Workers Safety