Marriot, Norman G., <br/><br/>
Principles of food sanitation /  
Norman G. Mariott, M.Wes Schilling, and Robert B. Gravani. 
 - Sixth edition. 
 - xxx, 437 pages :   color illustrations ;   26 cm.  
 - Food science text series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Sanitation and the food industry -- The relationship of biosecurity to sanitation -- The relationship of microorganisms to sanitation -- Food contamination sources -- Personal hygiene -- The role of HACCP in sanitation -- Quality assurance for sanitation -- Cleaning compounds -- Sanitizers -- Sanitation equipment -- Waste product handling -- Pest control -- Sanitary design and construction for food processing -- Low-moisture food manufacturing and storage sanitation -- Dairy processing plant sanitation -- Meat and poultry plant sanitation -- Seafood and aquaculture plant sanitation -- Fruit and vegetable processing plant sanitation -- Beverage plant sanitation -- Foodservice sanitation -- Management's role in food sanitation.   
<br/><br/><label>ISBN: </label>9783319671642 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food handling --Safety measures.
<br/><br/><label>LC Class. No.: </label>TX537  
<br/><br/><label>Dewey Class. No.: </label>363.1926  / M349p