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Food hygiene, microbiology and HACCP/

Main Author: Forsythe, S. J.
Other Authors: Hayes, P. R., Hayes, P. R
Format: Book
Language:English
Published: Gaithersburg, Maryland: Aspen Publishers, 1998
Edition:3η έκδ.
Series:Chapman & Hall food science book
Subjects:
Χειρισμός τροφίμων
Τροφή > Μικροβιολογία
Τροφή, Υπηρεσίες της > Εξυγίανση
Τροφή, Υπηρεσίες της > Μέτρα ασφαλείας
Τροφή > Μέτρα ασφαλείας
Τροφή > Βιομηχανία και εμπόριο > Υγιεινολογικές απόψεις
Ανάλυση Κινδύνων και Κρίσιμα Σημεία Ελέγχου (Ασφάλεια τροφίμων)
Food handling
Food > Microbiology
Food service > Sanitation
Food service > Safety measures
Food > Safety measures
Food industry and trade > Sanitation
Hazard Analysis and Critical Control Point (Food safety system)
Table of Contents:
  • Preface to the third edition
  • Preface to the second edition
  • Preface to the first edition
  • 1. Fundamental principles of microbiology
  • 2. Food poisoning and other food- borne Hazards
  • 3.Food Spoilage
  • 4. Microbiological examining methods
  • 5. Factory design and construction
  • 6. Factory layout
  • 7. Design of food processing equipment
  • 8. HACCP and product quality
  • 9. Cleaning and disinfection : practical application
  • 11. Hygiene and training of personnel
  • 12. World- wide food safety programmes and legislation

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