Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 60
Book Description
Accepted Meat and Poultry Equipment
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 60
Book Description
Accepted Meat and Poultry Equipment
Author: United States. Meat and Poultry Inspection ProgramPublisher:
ISBN:
Category : Packing-houses
Languages : en
Pages : 49
Book Description
Accepted Meat and Poultry Equipment as of June 30, 1974
Author: United States. Meat and Poultry Inspection ProgramPublisher:
ISBN:
Category :
Languages : en
Pages : 113
Book Description
Accepted Meat and Poultry Equipment
Author: United States. Food Safety and Quality ServicePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Accepted Meat and Poultry Equipment
Author: United States. Food Safety and Inspection ServicePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Accepted meat and poultry equipment
Author: United States. Meat and Poultry Inspection ProgramPublisher:
ISBN:
Category : Packing-houses
Languages : en
Pages : 44
Book Description
List of Equipment Accepted for Use in Federally Inspected Meat and Poultry Plants, as of Febr. 1972
Author: United States. Meat and Poultry Inspection ProgramPublisher:
ISBN:
Category : Poultry plants
Languages : en
Pages : 53
Book Description
How to Get USDA Approval of Equipment, Facilities, Chemical Compounds, and Packaging for Meat and Poultry Products
Author: Monthly Catalog of United States Government Publications
Author: United States. Superintendent of DocumentsPublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 388
Book Description
Principles and Practices for the Safe Processing of Foods
Author: H J HeinzPublisher: Elsevier
ISBN: 1483165345
Category : Technology & Engineering
Languages : en
Pages : 472
Book Description
Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.