UID:
almahu_9949198444102882
Umfang:
344 p. 34 illus.
,
online resource.
Ausgabe:
1st ed. 1997.
ISBN:
9781461560456
Serie:
Food Science Text Series,
Inhalt:
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Anmerkung:
1 Sanitation: definitions and regulations -- Importance of sanitation -- Definition and application to food industry and foodservice -- Current regulations -- Voluntary sanitation programs -- Establishing sanitary practice -- 2 Microorganisms -- Common microorganisms -- Growth phases of microorganisms -- What causes microbes to grow? -- How food is spoiled -- Foodborne illness -- Destroying microbes -- Inhibiting growth of microbes -- Tests to detect and count microbes -- 3 Sources of food contamination -- The chain of infection -- How foods become contaminated -- Other sources of contamination -- How to prevent and control contamination of foods -- 4 Personal hygiene and food handling -- Personal hygiene -- Hygienic food handling -- 5 Cleaning compounds -- Types of soil -- How soil is attached -- How cleaning compounds work -- Types of cleaning compounds -- Additives to cleaning compounds -- Scouring compounds -- Choosing a cleaning compound -- Handling and storing cleaning compounds -- Chemical contamination of food -- 6 Sanitizing methods -- Heat -- Radiation -- Chemicals -- 7 Cleaning and sanitizing systems -- Costs -- Selecting a system -- Cleaning equipment -- Sanitizing equipment -- Lubrication equipment -- 8 Waste disposal -- Strategy for waste disposal -- Solid-waste disposal -- Liquid-waste disposal -- 9 Pest control -- Insects -- Insect destruction -- Rodents -- Birds -- Use of pesticides -- Integrated pest management -- 10 Quality Assurance and Hazard Analysis Critical Control Point (HACCP) -- Quality assurance (QA) -- Total quality management (TQM) and hazard analysis critical control points (HACCP) -- HACCP principles -- Developing and implementing HACCP -- 11 Dairy processing and product sanitation -- Major pathogens -- Plant construction -- Types of soil -- Sanitation management -- Cleaning equipment -- 12 Meat and poultry sanitation -- Common pathogens -- Sanitation management -- Cleaning practices for meat and poultry plants -- Cleaning compounds for meat and poultry plants -- Sanitizers for meat and poultry plants -- Personal hygiene and work habits of employees -- Sanitation procedures -- Troubleshooting tips -- 13 Seafood sanitation -- Sources of seafood contamination -- Sanitation management -- Plant construction -- Recovering by-products -- Voluntary inspection programs -- 14 Fruit and vegetable processing and product sanitation -- Reducing contamination -- Sanitation management -- Plant construction -- Cleaning processing plants -- Cleaners and sanitizers -- Cleaning procedures -- Evaluation -- 15 Beverage plant sanitation -- Focus on yeasts -- Sanitation management -- Nonalcoholic beverage plant sanitation -- Brewery sanitation -- Winery sanitation -- Distillery sanitation -- 16 Low-moisture-food sanitation -- Facility design and construction -- Receiving and storing raw materials -- Cleaning processing plants -- 17 Sanitary food handling in foodservice -- Sanitary procedures for food preparation -- Reducing contamination -- Cleaning and sanitizing -- Sanitation management and training -- 18 Foodservice control points -- Buying ingredients -- Receiving and storing ingredients -- Preparing, serving, and reheating foods -- Facility and equipment design -- 19 Management and sanitation -- Management's role -- Hiring and training employees -- Total quality management -- Appendices 1. Where to get more information about food safety and sanitation: agencies, associations, and consumer organizations -- 2. About pathogenic microorganisms -- 3. Safe cooking temperatures for meat and poultry -- 4. Cold storage times for meat and poultry -- Answers to study questions.
In:
Springer Nature eBook
Weitere Ausg.:
Printed edition: ISBN 9780412080111
Weitere Ausg.:
Printed edition: ISBN 9781461560463
Weitere Ausg.:
Printed edition: ISBN 9781071603079
Sprache:
Englisch
DOI:
10.1007/978-1-4615-6045-6
URL:
https://doi.org/10.1007/978-1-4615-6045-6
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