Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive in…
Traces the development of food processing knowledge, examines implications to human health, provides an understanding of the food processing environment, and investigates measures to control health hazards. Emphasizes food quality programs, with current information on HACCP, ISO…
Abstract: A comprehensive text for food scientists and for sanitation-related college courses focuses on the use of basic concepts and applications to solve food sanitation problems. Areas such as microbiology, food pests and their control, worker hygiene, and government regulat…
"Newly updated for the 2003 supplement to the 2001 FDA Food Code"--Cover.
If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This [book] contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor an…