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:
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
An updated and expanded text-reference that provides students and food industry personnel with the information necessary to ensure hygienic practices in food production. It discusses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment, waste disposal, pest control, and the effectiveness of monitoring sanitation. It also provides specific directions for applying these fundamentals to attain hygienic conditions in various food processing and food preparation facilities. Annotation c. Book News, Inc., Portland, OR (booknews.com)