Plant Sanitation for Food Processing and Food Service (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
1386
Utgivningsdatum
2015-02-05
Upplaga
2 New edition
Förlag
CRC Press Inc
Illustrationer
279 Tables, black and white; 60 Illustrations, black and white
Dimensioner
257 x 183 x 66 mm
Vikt
2565 g
Antal komponenter
1
ISBN
9781466577695
Plant Sanitation for Food Processing and Food Service (inbunden)

Plant Sanitation for Food Processing and Food Service

av Y H Hui
Inbunden Engelska, 2015-02-05
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Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
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Innehållsförteckning

BACKGROUND, LAWS, AND REGULATIONS Using This Book Introduction Food Industry Classifications Food Plant Sanitation: An Overview Laws, Regulations, and Enforcement Sanitation and Safety: Principles and Applications Food Commodities Manufacturing Premises Language Format Terms and Jargons Prerequisites Author's Perspectives U.S. Food Laws and Regulations: An Overview Introduction Food and Drug Administration U.S. Department of Agriculture National Marine Fishery Service Environmental Protection Agency Centers for Disease Control and Prevention Tax and Trade Bureau State and Local Governments Enforcement and Food Plant Sanitation Background Data on Insanitary Practices Recalls Warning Letters Enforcement Examples FOOD HAZARDS, DEFECTS, CONTAMINANTS, SECURITY, AND IRRADIATION Primer on Food Hazards and Foodborne Diseases Introduction Hazards: An Overview Foodborne Illness: An Overview Foodborne Disease Classified by Symptoms Biological Hazards in Food Food Microbiology Foodborne Pathogens Biological Agents, Foodborne Diseases, and Clinical Profile Chemical Hazards in Food Introduction Added versus Natural Toxic Substances Use of Toxic or Poisonous Substances in Food Establishments Diseases and Symptoms Unintentional Chemical Contaminants in Food Intentional Chemical Contaminants in Food Natural Toxicants Physical Hazards in Food Foreign Objects: Classification Hazardous Foreign Objects Nonhazardous Foreign Objects Food Tampering with a Foreign Object Regulatory Guidance Metal Fragments Control of Metal Inclusion Determine the Significance of Potential Hazard from Metal Inclusion Identify Critical Control Points Develop a Control Strategy for Metal Fragments Control Strategy Example 1 Control Strategy Example 2 Glass Fragments in Juice Foreign Physical Materials in Meat and Poultry Food Hazards: Food Filth and Extraneous Matter, Deleterious Contaminants, and Food Security Introduction Food Filth and Extraneous Matter Food Defects Deleterious or Poisonous Contaminants in Human Food and Feed Food Security Example: Defects in Fresh Produce Sanitation and Regulatory System Food Irradiation: Regulatory Requirements Food and Drug Administration Regulations Radiation and Radiation Sources Packaging Materials for Irradiated Foods Food Safety and Inspection Service GMP and Food Plant Sanitation Introduction FDA Sanitation Requirements Food Safety Problems and Definitions Tables Sanitation: Establishment Grounds and Facilities FDA versus FSIS Grounds and Pest Management Establishment Construction Pest Control Personnel and Equipment Sanitation Personnel Cleanliness Clothing Disease Control Supervision, Education, and Training Equipment and Utensils Equipment and Utensils: Food Preparation and Food Service Sanitation Operations, Facilities, and Controls Introduction Part A: Sanitary Operations Part B: Sanitary Facilities and Controls Processes, Storage, and Transport in a Food Establishment Introduction Raw Materials and Other Ingredients Manufacturing Operations Establishment's Responsibilities Compliance Verification FDA Guidance FSIS Scenarios Storage, Warehousing, and Transports Violations Sanitation Standard Operating Procedures Introduction Objectives Sanitation Controls and SSOP Development of SSOPS Monitoring of SSOP Maintenance of SSOP SSOP Corrective Actions SSOP Recordkeeping HACCP Systems Background Information Principles and Applications Pathogen Reduction FSIS HACCP Plan for Beef Slaughter Process Cleaning, Sanitizing, and Pest Management Cleaning and Sanitizing a Food Plant Introduction General Considerations in Sanitation and Cleaning Fundamentals of Cleaning Cleaning Methods Sanitizing Seven Steps of Dry Cleaning of Food Equipment Seven Steps of Wet Cleaning Food Equipment Pests Control in a Food Plant Introduction Insect Control Rodent Control Safety in Handling Pesticides Food Processing Establishments FDA Food Establishment Inspection Introduction Food Establishment Files Preparation, References, and Reco