Principles of Food Sanitation
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 addre
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Principles of Food Sanitation Fifth Edition Norman G. Marriott, PhD Extension Food Scientist and Professor Emeritus Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, Virginia, USA and
Robert B. Gravani Professor of Food Science Department of Food Science Cornell University Ithaca, New York, USA
Norman G. Marriott, PhD Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg, Virginia, USA [email protected]
Robert B. Gravani Department of Food Science Cornell University Ithaca, New York, USA [email protected]
Library of Congress Control Number: 2005923527 ISBN-10: 0-387-25025-5 ISBN-13: 978-0387-25025-0
eISBN: 0-387-25085-9
Printed on acid-free paper. © 2006 Springer Science+Business Media, Inc. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, Inc., 233 Spring Street, New York, New York, 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to property rights. Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 springeronline.com
To Dori Marriott, my wife, who has served as an inspiration during the revision of this book and provided extensive and much-cherished daily love.
Table of Contents
Preface ....................................................................................................................... xiii Chapter 1 Sanitation and the Food Industry ............................................................. The food industry ................................................................................... What is sanitation?.................................................................................. Why sanitation?....................................................................................... Sanitation laws and regulations and guidelines ....................................... Establishment of sanitary practices......................................................... Summary................................................................................................. Study questions .......................................................................................
1 1 3 3 9 13 14 15
Chapter 2 The Relationship of Biosecurity to Sanitation .......................................... Potential risks of foodborne bioterrorism ............................................... Bioterrorism protection measures ........................................................... The role of pest management in biosec
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