{"product_id":"principles-of-food-sanitation-paperback","title":"Principles of Food Sanitation - Paperback","description":"\u003cp\u003eby \u003cb\u003eNorman G. Marriott\u003c\/b\u003e (Author), \u003cb\u003eRobert B. Gravani\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.\u003c\/p\u003e \u003cp\u003eNow in its 5\u003csup\u003eth\u003c\/sup\u003e Edition, the highly acclaimed \u003cem\u003ePrinciples of Food Sanitation\u003c\/em\u003e provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. \u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eNew features in this edition include: \u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eA new chapter on the concerns about biosecurity and food sanitation\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNow in its 5\u003csup\u003eth\u003c\/sup\u003e Edition, the highly acclaimed \u003cem\u003ePrinciples of Food Sanitation\u003c\/em\u003e provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. \u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eNew features in this edition include: \u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eA new chapter on the concerns about biosecurity and food sanitation\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eUpdated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eComprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003e\u003cstrong\u003eAbout the authors\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eNorman G. Marriott\u003c\/strong\u003e is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eRobert B. Gravani\u003c\/em\u003e is a Professor in the Department of Food Science at Cornell University, Ithaca, New York\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cul\u003e \u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 413\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.61 x 6.69 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 29, 2010\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51781404229920,"sku":"9781441920386","price":137.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/856085194ea2826037d23fc02e9f574b.webp?v=1780549759","url":"https:\/\/ebocreations.com\/products\/principles-of-food-sanitation-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}