Principles of Food Sanitation (6th Ed.) (6th Ed., 6th ed. 2018)
Food Science Text Series
Authors: Marriott Norman G., Schilling M. Wes, Gravani Robert B.Language: Anglais
In Print (Delivery period: 15 days).Add to cart the imprimé à la demande of Marriott Norman G., Schilling M. Wes, Gravani Robert B.
Publication date: 12-2018
Support: Imprimé à la demande
In Print (Delivery period: 15 days).Add to cart the livre of Marriott Norman G., Schilling M. Wes, Gravani Robert B.
Publication date: 04-2018
437 p. · 17.8x25.4 cm · Hardback
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
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.
M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.