Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Engineering for Food Safety and Sanitation (Course Text).
Author: Food Safety Engineering
Author: Ali DemirciPublisher: Springer Nature
ISBN: 3030426602
Category : Technology & Engineering
Languages : en
Pages : 754
Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
Engineering for Food Safety and Sanitation
Author: Thomas J. ImholtePublisher: Thompson & Company
ISBN: 9780918351005
Category : Technology & Engineering
Languages : en
Pages : 283
Book Description
Engineering for Food Safety and Sanitation
Author: Tammy Imholte-TauscherPublisher:
ISBN: 9780967126401
Category : Food industry and trade
Languages : en
Pages : 382
Book Description
Essentials of Food Safety and Sanitation
Author: David Zachary McSwanePublisher:
ISBN: 9780130173713
Category : Aliments - Manipulation - Sécurité - Mesures
Languages : en
Pages : 0
Book Description
For undergraduate courses in Food Safety and Sanitation, in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences Food Retail, Food Service, and Institutional Food Service this current text fills the void for user-friendly educational materials in food safety. More up-to-date than competing books, it offers the latest information published in the 1999 FDA Food Code, and prepares students for the national food safety certification exams.
Hygiene for Management
Author: Richard A. SprengerPublisher:
ISBN: 9781906404178
Category : Food contamination
Languages : en
Pages : 412
Book Description
Principles of Food Sanitation
Author: Norman G. MarriottPublisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432
Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Food Safety Fundamentals
Author: David Zachary McSwanePublisher:
ISBN: 9780990360438
Category : Food handling
Languages : en
Pages : 368
Book Description
Essentials of Food Safety and Sanitation
Author: David Zachary McSwanePublisher: Pearson Prentice Hall
ISBN: 9780131272767
Category : Food handling
Languages : en
Pages : 268
Book Description
Food Safety Engineering
Author: Publisher:
ISBN: 9783030426613
Category : Electronic books
Languages : en
Pages : 760
Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.