Essentials of food sanitation - Norman G. Marriott

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.