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Titre :	Principles of food sanitation. Ajouter au panier
Auteur(s) :	N.G. Mariott R.B. Gravani
Type de document :	Livre
Sujets :	HYGIENE ; REGLEMENTATION ; SECURITE ; MICROORGANISME ; CONTAMINATION ; HACCP ; ASSURANCE QUALITE ; NETTOYAGE ; STOCKAGE ; PRODUIT LAITIER ; VIANDE ; POISSON ; FRUIT ; LEGUME ; BOISSON ; PRODUIT ALIMENTAIRE ; DESINFECTION ; ALLERGIE ; DECHET ; EQUIPEMENT
Editeur(s) :	New York : Springer
Date de publication :	2006
Mention d'édition :	5e éd.
Collection :	Food Science Text Series, ISSN 1572-0330
Format :	413 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	Preface Chapter 1: Sanitation and the Food Industry The food industry What is sanitation? Why sanitation? Sanitation laws and regulations and guidelines Establishment of sanitary practices Summary Study questions Chapter 2: The Relationship of Biosecurity to Sanitation Potential risks of foodborne bioterrorism Bioterrorism protection measures The role of pest management in biosecurity Additional biote[...] Preface Chapter 1: Sanitation and the Food Industry The food industry What is sanitation? Why sanitation? Sanitation laws and regulations and guidelines Establishment of sanitary practices Summary Study questions Chapter 2: The Relationship of Biosecurity to Sanitation Potential risks of foodborne bioterrorism Bioterrorism protection measures The role of pest management in biosecurity Additional bioterrorism information Summary Study questions Chapter 3: The Relationship of Microorganisms to Sanitation How microorganisms relate to food sanitation What causes microorganisms to grow Effects of microorganisms on spoilage Effects of microorganisms on foodborne illness Foodborne illnesses Microbial destruction Microbial growth control Microbial load determination Diagnostic tests Summary Study questions Chapter 4: The Relationship of Allergens to Sanitation What are allergens? Allergen control Summary Study questions Chapter 5: Food Contamination Sources Transfer of contamination Contamination of foods Other contamination sources Protection against contamination Summary Study questions Chapter 6: Personal Hygiene and Sanitary Food Handling Personal hygiene Sanitary food handling Summary Study questions Chapter 7: The Role of HACCP in Sanitation What is HACCP? HACCP development Interface with GMPs and SSOPs HACCP principles Organization,implementation,and maintenance Summary Study questions Chapter 8: Quality Assurance for Sanitation The role of total quality management Quality assurence for effective sanitation Organization for quality assurance Establishment of a quality assurance program Summary Study questions Chapter 9: Cleaning Compounds Soil characteristics Effects of surface characteristics on soil deposition Soil attachment characteristics Cleaning compound characteristics Classification of cIeaning compounds Cleaning auxiliaries Scouring compounds Cleaning compound selection Handling and storage precautions Summary Study questions Chapter 10: Sanitizers Sanitizing methods Summary Study questions Chapter 11: Sanitation Equipment Sanitation costs Equipment selection Cleaning equipment Sanitizing equipment Lubrication equipment Summary Study questions Chapter 12: Waste Product Handling Strategy for waste disposaI Planning the survey Solid waste disposaI Liquid waste disposaI Summary Study questions Chapter 13: Pest Control Insect infestation Cockroaches Insect destruction Rodents Birds Use of pesticides Integrated pest management Summary Study questions Chapter 14: Sanitary Design and Construction for Food Processing Site selection Site preparation Building construction considerations Processing and design considerations Pest control design Construction materials Summary Study questions Chapter 15 Low-Moisture Food Manufacturing and Storage Sanitation Sanitary construction considerations Receipt and storage of raw materials Cleaning of low-moisture food manufacturing plants Summary Study questions Chapter 16: Dairy Processing Plant Sanitation Role of pathogens Sanitary construction considerations Soil characteristics in dairy plants Sanitation principles Cleaning equipment Summary Study questions Chapter 17: Meat and Poultry Plant Sanitation Role of sanitation Sanitation principles Cleaning compounds for meat and poultry plants Sanitizers for meat and poultry plants Sanitation practices Sanitation procedures Troubleshooting tips Summary Study questions Chapter 18: Seafood Plant Sanitation Sanitary construction considerations Contamination sources Sanitation principles Recovery of by-products Summary Study questions Chapter 19: Fruit and Vegetable Processing Plant Sanitation Contamination sources Sanitary construction considerations Cleaning considerations Cleaning of processing plants Cleaners and sanitizers Cleaning procedures Evaluation of sanitation effectiveness Summary Study questions Chapter 20: Beverage Plant Sanitation Mycology of beverage manufacture Sanitation principles Nonalcoholic beverage plant sanitation Brewery sanitation Winery sanitation Distillery sanitation Summary Study questions Chapter 21: Foodservice Sanitation Sanitary design Contamination reduction Sanitary procedures for food preparation Sanitation principles Foodservice sanitation requirements Summary Study questions Chapter 22: Management and Sanitation Management requirements Employee selection Management of a sanitation operation Total quality management Summary Study questions Index
Langue(s) :	Anglais
Identifiant :	978-0-387-25025-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67738

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