Description
This book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.
Table of Contents
1. Introduction 2. The Nature of Microorganisms 3. Nutrient Requirements and Growth of Microorganisms 4. Effect of the Physical Environment on Microorganisms 5. Food-Borne Illnesses and Food Spoilage 6. Cleaning and Sanitising Chemicals 7. Cleaning Procedures 8. Water Treatment 9. Effluent Treatment 10. Other Aspects of Sanitation Programs 11. Management of Sanitation Programs
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