Essentials of Food Sanitation

Description

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. Front Matter....Pages i-xiii Sanitation: Definitions and Regulations....Pages 1-10 Microorganisms....Pages 11-36 Sources of Food Contamination....Pages 37-45 Personal Hygiene and Food Handling....Pages 46-58 Cleaning Compounds....Pages 59-75 Sanitizing Methods....Pages 76-87 Cleaning and Sanitizing Systems....Pages 88-113 Waste Disposal....Pages 114-128 Pest Control....Pages 129-149 Quality Assurance and Hazard Analysis Critical Control Points....Pages 150-173 Dairy Processing and Product Sanitation....Pages 174-187 Meat and Poultry Sanitation....Pages 188-210 Seafood Sanitation....Pages 211-220 Fruit and Vegetable Processing and Product Sanitation....Pages 221-233 Beverage Plant Sanitation....Pages 234-250 Low-Moisture-Food Sanitation....Pages 251-262 Sanitary Food Handling in Foodservice....Pages 263-286 Foodservice Control Points....Pages 287-299 Management and Sanitation....Pages 300-308 Back Matter....Pages 309-344